Tuesday, 7 August 2012

Greek Fig Tart

Hi!  This recipe is a brilliant recipe, I started making it at Marlborough Summer School where I did a cooking class.  The tutors have a recipe book called Hands On Help to Delicious Food by Sarah Powell and Tessa Buckwell.  It is brilliant, I recommend you get it if you love cooking.

This tart is delicious because the figs and goats cheese go really well and the black pepper I have added gives it a real tang.  I have served it as a starter in the past but it could be a dessert or a main as well so it is a very versitile dish.

Heat up the oven to 220c

For each mini-tart:

1.  Prepare a puff pastry sheet to a square 12cm by 12cm (you can use bigger if you want a main course) about one pound coin thick.

2. Using a sharp knife draw a 2cm border inside the pastry and use a fork to prick the area of pastry inside the lines.

3. Lay some slices of goats cheese on the pricked surface and then lay a sliced fig on top of that in overlapping lines.  Add salt and fresh black pepper and sprinkle on a few thyme leaves.

4.  Brush the border with beaten egg and bake for 15 to 20 minutes until well risen

5.  Brush or drizzle with warmed greek honey (you don't have to use greek honey, normal runny honey will work).

Have fun making and eating this delicious tart.

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