Publications
Prep Time: 15
Servings: 4
Cooking Time: 60
Ingredients
- 200.00g - puff pastry
- 2.00rolls - 125g rolls of soft goat's milk cheese
- 5.00ml - salt and freshly ground black pepper, to taste
- 9.00figs - fresh figs, sliced
- 5.00g - fresh thyme
- 30.00ml - honey
Method
Fruit
Oven temperature: 200°C
1. Roll out the puff pastry on a floured surface: don't use a rolling pin. Shape the dough into a 30cm rectangle or cut it into two 15cm pieces. Place the dough on a baking sheet dusted with flour.
1. Roll out the puff pastry on a floured surface: don't use a rolling pin. Shape the dough into a 30cm rectangle or cut it into two 15cm pieces. Place the dough on a baking sheet dusted with flour.
2. Slice the goat's milk cheese before placing it on the dough but leave a 1cm gap all the way round the edge. Season with salt and black pepper. Place the fig slices on the cheese, overlapping them slightly, and sprinkle the fresh thyme on top. 3. Bake the large tart for 45-60 minutes until it is crisp, golden brown and cooked through. If you make two smaller tarts, bake for 25-30 minutes. Drizzle with hot honey and serve.
Wine suggestion: An unwooded Sauvignon Blanc will have more than enough flavour to complement the creamy goat's milk cheese.
