Publications
Partners
- - PASTRY
- 200g - butter
- 400g - cake flour
- - pinch of salt
- 125ml - cold water
- - CUSTARD
- 2 - extra-large eggs
- ½c - full-cream yoghurt
- 125ml - full-cream milk
- 125g - creamed cheese
- 1Tbs - honey
- 2Tbs - cake flour
- - salt and pepper
- - FILLING
- 150g - blue cheese (Simonzola)
- 6 - sundried tomatoes (optional)
- 300g - Adam’s figs
- 30g - walnuts
- - GARNISH
- - few rocket leaves
Preheat the oven to 180°C. Grease a loose-bottomed rectangular tart tin with non-stick spray.
1 Pastry Blitz the butter, flour and salt in a food processor until well-incorporated. Add just enough water through the spout and process until a soft dough form around the blade. Remove from the food processor, shape into a ball and chill in the refrigerator for about an hour.
2 Line the prepared tin with the pastry and bake blind.
3 Custard Beat all the ingredients in a bowl and set aside.
4 Filling Break the cheese in coarse chunks and arrange in the baked crust, add the sundried tomatoes (if using) and arrange the figs on top. Pour over the custard and sprinkle with the nuts.
5 Bake for about 35-40 minutes or until the custard is set. 6 Garnish Top with the rocket leaves. Serve lukewarm or cold.
How to bake blind Prick the raw pastry with a fork, line with baking paper and fill with dry beans. Bake for about 10 minutes, until done but not brown. Remove the baking paper and beans and bake for another 5 minutes or until the pastry is baked in the centre.
