Fig & blue cheese tart

Fig & blue cheese tart

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(10 ratings)

Prep: 40 mins Cook: 1 hr, 55 mins Plus chilling


Serves 6 - 8
This extra special tart with crumbly walnut pastry makes a fabulous vegetarian dinner

Nutrition and extra info

  • Vegetarian


  • kcal978
  • fat81g
  • saturates41g
  • carbs46g
  • sugars8g
  • fibre5g
  • protein20g
  • salt1.35g


  • 200g plain flour, plus a little extra for rolling pastry
  • 100g plain wholemeal flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 175g cold butter, 150g diced into chunks



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 100g walnut, roughly chopped in a food processor



    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 3 eggs, plus 2 yolks



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 400g shallot, sliced



    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 1 tbsp fresh thyme leaves, plus extra to decorate


    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 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



    Although not juicy, the fig is an incredibly luscious fruit, with a delicate aroma and sweet…


  1. 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.

  2. 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.

  3. 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.

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Comments, questions and tips

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18th Sep, 2019
I adapted this recipe after the first attempt. I reduced the baking blind time to 15 minutes and then 10 after removing the lining. I used bleu d'Auvergne (and in France very cheap) which is lighter and less salty than Danish Blue. I used single cream instead of double and this reduced the richness. Living in France I had the bonus of being able on the second and third version to use fresh figs from our garden.
14th Sep, 2018
I adapted this recipe using home made shortcrust pastry, 150g Roquefort cheese, 300ml cream (no creme frraiche), 4 eggs & 6 figs plus all other ingredients. I made it in an oblong flan tin which was easier to serve at a buffet. Was very tasty, loved the sweetness of the fig against the sharpness of the cheese. Will definitely make it again.
5th Aug, 2014
I made this recipe as tartlets for a dinner party starter. They look and taste great but the walnut pastry is an absolute nightmare to roll and use because it's quite sticky from the oil of the walnuts and it crumbles so easily. I don't know how anyone has managed to get this into a single larger tin without just piecing it together. I wouldn't make the pastry again but the filling with my home grown figs is delicious, so would make shortcrust next time.
5th Feb, 2014
Love this! I froze a lot of it and take it to work in portions for my lunch. Cheated at the pastry, turned out lovely. Also, I'm not a huge fan of blue cheese but it turned out really nice.
26th Sep, 2013
This tart was fabulous. I really recommend it as it was a hit with veggies and carnivores. The pastry was lovely and crisp and the filling so creamy and subtly blue cheesy. Delish!
17th Sep, 2013
Followed the recipe to the letter however found the pastry too dry and crumbly. The filling was flavourless in spite of the blue cheese. I think I wasted my home grown figs on this. My oh was of the same opinion.will not be making again.
17th Sep, 2013
I followed this recipe to the letter but was disappointed . My OH hated the pastry, it was dry and too crumbly. The filling was too creamy and eggy and lacked flavour in spite of the blue cheese which could hardly be tasted. I think I wasted my home grown figs on this. Not good ! Two stars for the figs.
7th Jul, 2013
Made this for sunday lunch for friends..everyone loved it! Completely worth the effort of making the walnut pastry (made from scratch)- gave a very good contrast flavor to the tart.
30th Dec, 2012
Looks stunning. Popular with Veggies and meat eaters alike. Worth making the walnut pastry, it's yummy and really makes the tart special.
ssusienash's picture
3rd Dec, 2012
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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