So, as you could probably gather from my last post, I went to my grandmother’s house recently and picked a bucket full of figs with my sweet dad. I decided to take said figs and make a savory tart with them in addition to practicing my photography and food styling (please bear with me while I try to learn). This is the result. I got the recipe from here and tweaked it a bit based on what I had. Here it goes:
Fig and Goat’s Cheese Tarts
Recipe adapted from Seasons
Makes 4 small tarts
200g sheet of store-bought shortcrust pastry (I used puff pastry)
60g soft goat’s cheese
2 figs*, halved
2 large free-range eggs
½ cup pure cream
1 tablespoon of lemon thyme or chives
2 tablespoons finely grated parmesan
½ teaspoon fine sea salt
freshly cracked pepper to taste
Preheat the oven to 180°C (355ish°F). Cut the pastry sheet into 4 squares and line 4 lightly buttered 8cm round tart tins with pastry (I just used muffin tins). Trim excess pastry and lightly prick bases with a fork. Divide the goat’s cheese and fig halves among the cases. Place the egg, cream, lemon thyme, parmesan, salt and pepper in a bowl and whisk until well combined. Pour the egg mixture into cases and bake for 20 minutes or until puffed and set.
*I doubled the recipe because of the amount of puff pastry I had, and to be honest, I wasn’t thrilled with the result. They were quite salty in my opinion, but they sure did look pretty.