This isn’t really a separate post more of a continuation of the ode to figs that I started on Saturday.
Sunday was no different, the figs were going strong and I decided to make a Goats Cheese, Red Onion and Fig Tart.
I served it with a simple salad and it was the most delicious and satisfying lunch I have had in ages.
The recipe is really easy and most of it can be prepared in advance, so I think this might become my recipe of choice when people are over for dinner.
It’s definitely worth a try and cooked on a Sunday, it allows you to dip in and out of the kitchen rather than have a concentrated stint which is always far more sociable.
Yes I know… ssh now… stop extolling the virtues and give me the actual recipe.
Goats Cheese and Fig Tart
3oz cold butter cut into cubes
6oz plain flour
1oz Cheese grated (I used cheddar)
around 75mls cold water
For the Tart
3 large red onions
3 tbsp balsamic vinegar
2 tsp brown sugar
2/3rds of goats cheese log (you could use more or less but this is what I used)
- To make the pastry rub together the flour and butter, add the grated cheese and then slowly add the cold water until pastry comes together into a dough (NOTE: you might not need all the water so add a little at a time until everything combines- dont add the whole lot and end up with a sticky mess)
- Wrap the pastry in cling film and leave to chill in the fridge for at least 20 mins
- Roll out pastry and place in tart dish, chop of the excess around the top ( being fairly generous as the pastry will shrink slightly)
- Prick with a fork and bake in the oven at 180C for about 15-20 mins until cooked but not coloured
- For the filling, finely slice your onions and slowly heat in a pan with the butter, add the balsamic vinegar and sugar and leave to cook slowly on a low heat until caramelised ( about 30mins)
- Slice your figs thinly
- Allow the pasty base and the onions to cool ( otherwise you will get a soggy bottomed tart – it will still taste good but wont be as crisp)
- Place the onions in the tart, add the figs and sprinkle over the cheese, bake in the oven for about 15-20 mins until golden brown
- Then serve!
I think this might be the perfect sunday lunch – at least until it gets too cold and then bring on the roasts and stews. But let’s not wish away our summer dreaming of winter comforts when we can eat more figs.
So Go FIG!