This little tart recipe is just perfect to serve for a light lunch – not only does it look pretty but it takes no time at all to prepare and is super tasty to boot. All it needs is a salad of some peppery leaves such as wild rocket and mizuna, a drizzle of balsamic vinegar dressing and a light scattering of Parmesan shavings
plain flour, for dusting
250g all-butter puff pastry
2 medium eggs
1 medium egg yolk
150ml double cream
4–6 fresh figs
100g Gorgonzola or soft goat’s cheese
2 tablespoons pine nuts
2 sprigs of thyme, leaves picked
salt and freshly ground black pepper
aged balsamic vinegar and extra virgin olive oil, for drizzling
35 x 11cm tart tin
Lightly dust the work surface with flour and roll the pastry out into a rectangle 3cm bigger than the tart tin on all sides. Carefully lift the pastry into the tin – being careful not to stretch the pastry – and press it into the corners, lining the base and sides evenly. Pop into the freezer for 30 minutes while you preheat the oven to 200¼C/gas mark 6 and place a solid baking tray on the middle shelf to heat up.
Prepare the filling. In a bowl, beat the whole eggs and egg yolk with the cream until thoroughly combined and season well with salt and black pepper. Trim the tough stalk from each fig and cut each fig in half. Prick the base of the pastry case with a fork and pour in the egg mixture. Crumble the cheese on top and arrange the fig halves evenly between the cheese, cut-side uppermost. Scatter with the pine nuts and thyme leaves.
Carefully slide the tart onto the hot baking tray and bake for 15 minutes until the filling has started to set and the pastry starts to turn crisp and golden. Reduce the heat to 180¼C/gas mark 4 and cook for a further 15 minutes.
Remove from the oven and leave to cool slightly before serving drizzled with aged balsamic vinegar and extra virgin olive oil.