Goats cheese and Fig - Deep filled tart
We are on the fig recipe theme all week!
No excuses, to now ask me what to do, with this exotic fruit which hails from Asia.
A deep filled cheesy tart is the way to go today I feel.
Cheese and fruit = manna from heaven!
This hearty tart certainly fills a gap and looks very handsome slice by slice.
A nice thick homemade shortcrust pastry case is the way to go here but will work with shop bought, just don't over fill it!
What to serve with?
Be careful here as goats cheese is often very strong in taste!
I'd go for a simple citrus salad or asian slaw every time to cut through the richness.
Without further ado, here's the recipe for the tart with a heart!
You will need
500 g of buttery short crust pastry - par bake the case
*use a tin with a removable bottom
8 ripe figs, de-stemed and halved *pre roast with honey, rosemary and sugar
1 to 3 tablespoons of brown sugar (use some for figs and some for tart)
Rosemary sprigs or other herb
Whip up in the stand mixer
300g mascarpone or cream cheese at room temp
100g greek yogurt
100g goat cheese at room temp
pinch of salt
Honey to drizzle
Fill the tart shell with mix and place the figs on top of the mix and press down a little.
You can blow torch if you like a more baked look.
Decorate with herbs and walnuts.