Wednesday, 3 November 2010

Fig and goats cheese tart

This recipe is for 4-6 mini tarts but you can easily make a large tart by doubling the quantities and baking for longer.


short crust pastry
1 egg
1 tbs sour cream
50gr mild goats cheese
1 shalott
50ml milk
2-3 figs
salt and pepper
fresh thyme

Pre-heat the oven to 180C. Roll out the pastry and blind bake the shells. Let cool for a bit. Combine the egg, sour cream, milk and goats cheese. Finely chop the shalott and the thyme and add to the mixture. Season with salt and pepper. Pour into the pastry shells. Half the figs and place in the centre of the tart. Bake for 15 min or until set and golden in colour.

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