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
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  • 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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21st Nov, 2012
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!!
23rd Mar, 2012
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.
28th Nov, 2011
I'm the worst pastry chef on the planet and although my tart wasn't pretty around the ages, it was truly delicious.
25th Nov, 2011
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.
6th Feb, 2011
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.
12th Jan, 2011
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!
20th May, 2010
Soooo good! Also made it without the wholemeal flour and it was delicious...YUM!
26th Apr, 2010
This was really yummy, although I made the pastry without the wholemeal flour. I will definitly cook this again.
26th Nov, 2009
Can this be made for Xmas now and frozen? I wonder how the figs would survive.


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