Cheeseboard Fig Tart with Hot Honey, Walnuts & Thyme
A perfect festive starter or lunch – this cheese and fig tart is so easy to make and a delicious way to use up any Christmas cheeseboard ‘leftovers’. You can mix and match as you wish, but I love the tang of goat’s cheese and a bit of blue for a lovely salty sharpness to pair with creamy brie and sweet, luscious figs. I love doubling up on the figs too – having some cooked in the tart to bring out their deep honey-like flavour and then topping the tart with some fresh fig for vibrancy. The hot honey drizzle adds a touch of sweetness and spice.
Method
Preheat the oven to 200°C/180°C fan/gas 6. Line a baking sheet with baking parchment.
Roll out the pastry on a lightly floured work surface to a rectangle of about 26-288 x 38cm and 5-6mm thick. Cut the pastry into 4 equal rectangles. Score a 1cm border around the edge of each pastry and use a fork to lightly poke holes within the border to prevent it puffing up*. Place on the lined baking sheet.
In a bowl mix together the soft goat’s cheese, the crème fraiche and half the thyme leaves. Season with a little salt and some black pepper.
Spread the goat’s cheese mix over the pastries within the border. Arrange the other cheeses on top and top with slices of figs. Scatter over the walnuts and remaining thyme. Lightly brush the border with the beaten egg.
Bake for 20-25 minutes or until the pastry is puffed and golden and the cheese is bubbling.
Meanwhile put the honey, chilli flakes and powder (if using) into a small saucepan over a low-medium heat. Bring to a gentle simmer and cook, stirring occasionally, for 3-4 minutes (do not boil). Remove from the heat and stir in the vinegar.
Remove the tarts from the oven and season with a little sprinkle of flaked sea salt. Top with the quartered figs and extra thyme sprigs. Drizzle over some hot honey and serve with a rocket salad.
*For a prettier, less rustic tart, use a pastry cutter to cut the pastry into circles. Score a border and brush with egg wash. Cut out leaf or diamond shapes from the pastry cut offs and place around the border to make a patterned edge.
For the Salad
Put the rocket and sliced radish in a serving bowl. In a small bowl whisk together the orange juice and zest, oil, vinegar, and honey. Season with salt and pepper. Drizzle over the salad leaves and toss to coat. Serve immediately.
Ingredients
- For the Tart
- 1 x 500g block of ready-made puff pastry
- plain flour, for dusting
- 120g soft goat’s cheese
- 50g crème fraiche
- 1 tsp of fresh thyme leaves, plus extra soft sprigs for garnish
- 180g brie or similar cheese, sliced thinly
- 60-80g stilton, Danish Blue or similar blue cheese, crumbled
- 4-5 ripe black figs, 2-3 sliced and 2 quartered
- handful of walnut halves, roughly chopped
- 1 egg, beaten
- flaky sea salt and freshly ground black pepper
- For the Hot Honey
- 6 tbsp runny honey
- 1-2 tsp dried chilli flakes
- pinch of chilli powder (optional)
- 1 tsp apple cider vinegar
- For the Salad
- small bag of rocket
- 4 radishes, thinly sliced
- juice and zest of ½ orange
- 2 tbsp olive oil
- 1 tsp sherry vinegar or apple cider vinegar
- 2 tsp honey