Fig & blue cheese tart

This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

Recipe uploaded by

Sarah Cook

5 ratings 4

Recipe by Sarah Cook

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 40 mins

Cook 1 hr 55 mins

plus chilling

Vegetarian

First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

Pastry

This crumbly, nutty walnut pastry is absolutely delicious, but a bit harder to work with than plain shortcrust. If you're nervous about making your own, simply buy a 500g ready-made pack, roll to a rough rectangle, top with the chopped walnuts, then fold in half and re-roll to line the tin.

978 kcalories, protein 20g, carbohydrate 46g, fat 81 g, saturated fat 41g, fibre 5g, sugar 8g, salt 1.35 g

Recipe from Good Food magazine, Vegetarian Christmas 2009.

Latest comments and suggestions

Pauline

26 November 2009

Pauline commented on this recipe

Can this be made for Xmas now and frozen? I wonder how the figs would survive.

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Flossie

26 April 2010

Flossie rated and commented on this recipe

This was really yummy, although I made the pastry without the wholemeal flour. I will definitly cook this again.

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elzebub

20 May 2010

elzebub commented on this recipe

Soooo good! Also made it without the wholemeal flour and it was delicious...YUM!

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Heidi Good

12 January 2011

Heidi Good rated and commented on this recipe

This was very nice and even better cold the following day. My flan dish is a little smaller than recommended so I made a smaller one and put it in the freezer. I shared that last night with a friend and it was still delicious. The figs seemed to survive without problem. My next challenge is to reduce the fat content as now that Xmas is over, it's back on the diet!

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Ellen

06 February 2011

Ellen rated and commented on this recipe

Outstanding. I made this as the veggie option for a dinner party and all the carnivores were clamouring over it. I did the cheat version of the pastry - delicious.

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Angie

25 November 2011

Angie rated and commented on this recipe

Wonderful, both warm from the oven and cold the next day. I made this for guests and it went down very well with everybody. I increased the quantities by half again and used a 30cm flan tin, which gave 8-10 servings for a main course. I also did the cheat's version of the pastry (using frozen gluten-free pastry) and it turned out very well.

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Freshpants

28 November 2011

Freshpants commented on this recipe

I'm the worst pastry chef on the planet and although my tart wasn't pretty around the ages, it was truly delicious.

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Dave

23 March 2012

Dave commented on this recipe

I made this for the Christmas lunch starter for 8, served cold with salad leaves. It went down a storm. The pastry was a doddle to make though just a bit fiddly to roll out, but easy to fill the cracks once in the dish.

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lentils

21 November 2012

lentils commented on this recipe

This took forever to make but was totally delicious. We ate it for Xmas day and again on Boxing Day. Went down a storm as a special veggie treat and the meat eaters loved it. Big winner in our house!!

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susie

03 December 2012

susie rated and commented on this recipe

This was so easy and yummy I made it for guests staying at our B&B here in France and they loved it. Figs and Walnuts came from the garden!

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Mark James Taylor

30 December 2012

Mark James Taylor commented on this recipe

Looks stunning. Popular with Veggies and meat eaters alike. Worth making the walnut pastry, it's yummy and really makes the tart special.

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Ingredients

200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnuts , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallots , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

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Difficulty and servings

Serves 6 - 8

Preparation and cooking times

Prep 40 mins

Cook 1 hr 55 mins

plus chilling

Vegetarian

Ingredients

200g plain flour , plus a little extra for rolling pastry
100g plain wholemeal flour
175g cold butter , 150g diced into chunks
100g walnuts , roughly chopped in a food processor
3 eggs , plus 2 yolks
400g shallots , sliced
1 tbsp fresh thyme leaves, plus extra to decorate
200ml pot crème fraîche
200ml double cream
140g blue cheese - Danish Blue is a good vegetarian one
3-4 figs , halved, cut sides brushed with a little oil

978 kcalories, protein 20g, carbohydrate 46g, fat 81 g, saturated fat 41g, fibre 5g, sugar 8g, salt 1.35 g

Your binder

Here are three other great reasons why to sign up:

You get an online binder, where you can store all your favourite recipes and create menus.
You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.

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