Blue Cheese Tart with Fig and Bacon
Servings: 8 portions
Ingredients
- For the pastry
- 250 g 8oz plain flour, plus extra
- for dusting
- pinch salt
- 75 g 3oz walnuts, finely chopped
- 150 g 5oz chilled unsalted butter,
- cut into pieces plus extra for
- greasing
- 1 egg yolks
- 1 –2 tbsp chilled water
- For the filling
- 8 ripe figs cut into quarters
- 2 tsp olive oil
- 100 g 3.oz lardons
- 150 g 5oz mascarpone cheese
- 2 eggs beaten
- 50 ml 2fl oz milk
- 2 tsp chopped fresh thyme plus
- extra sprigs for garnish
- 150 g 5oz dolcelatte cheese,
- crumbled
- salt and freshly ground black
- pepper
Instructions
- Lightly grease a 24 x 7cm (9. x 3in), 3cm (1.in) deep tart tin, or a tin
- of similar dimensions.
- To make the pastry, place the flour, salt and chopped walnuts in a
- bowl and rub in the chilled butter until the mixture resembles fine
- breadcrumbs. Stir in the egg yolk, then gradually add enough of the
- chilled water until the mixture comes together to form a firm
- dough – add the water a little at a time, to prevent the mixture
- from becoming too sticky.
- Roll the dough out on a floured surface and line the tin (see page 18).
- Chill in the refrigerator for 30 minutes.
- Meanwhile, preheat the oven to 200°C (fan 180°C)/400°F/gas mark 6.
- Once chilled, prick the pastry all over with a fork, cover with a sheet
- of greaseproof paper and fill the tin with baking beans. Blind bake for
- minutes, then remove the paper and beans and bake for a further
- minutes, or until the pastry begins to turn golden.
- Arrange the figs in circles, to cover the base of the tart tin. Put into the
- oven and cook for 10–12 minutes, or until they begin to soften. Heat
- the oil in a frying pan and lightly fry the lardons until they just begin
- to colour. Remove from the heat and set aside.
- Place the mascarpone in a medium-sized bowl and stir to soften, then
- add the beaten eggs and milk and stir until you have a smooth mixture.
- Season with a little salt and pepper and add the chopped thyme.
- Scatter the cooked lardons and the crumbled dolcelatte over the top
- of the softened figs, then pour over the mascarpone and egg mixture.
- Finally, sprinkle over some small sprigs of thyme and bake in the oven
- for 20–25 minutes, or until the filling is set and golden.
- I like this tart served at room temperature, with some lightly dressed
- salad leaves.
