Thursday, 8 October 2015

Fig and Goats Cheese Tart

A friend of mine kindly brought me a jar of delicious beetroot chutney to say thank you for cooking him dinner.  Sadly for him, he got what can best be described as "Mum food" and then I make this for myself instead.  Hardly fair.  Sorry mate.

Anyway, this is super quick, using ready rolled puff pastry, this is in the oven in 5 minutes and cooked in 12.  Fantastic when you've had a busy day.

Fig and Goats Cheese Tart - Serves 1


Approx 15cm, 6inch square ready rolled puff pastry - ideally use an all butter one
2 tsp Chutney, use one which isn't too chunky
1 Fig
20g, 3/4oz Goats cheese (mould ripened or soft rindless type)
Dribble of milk or cream


Preheat the oven to 220oC, 450F, gas mark 7.

Trim the edges of the square with a sharp knife if it was at the edge of the roll.  This just ensures it rises well.

Score a line approx 1cm / half an inch in from the edge of the square, not cutting all the way through.  Brush the edge with milk or cream.

Spread the chutney inside the inner square then top with the sliced fig and cubed goats cheese (if you use soft rindless goats cheese you can simply crumble it.)

Bake for approx 12 minutes or until browned at the edges and the base is crisp.  Serve warm with a salad or vegetables for a light meal or more filling starter.

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  1. Oh, I do wish we could get whole wheat puffed pastry, as I miss making these kinds of dishes. That looks absolutely scrumptious, and what a fun brunch treat for guests. The fact it takes only minutes to prepare? Even better.

    1. Why do you need the whole wheat? Is it possible to increase the fibre in the rest of the meal (e.g. with vegetables and salad) instead?

  2. These figs sound quite tasty and extra healthy with the goat cheese. Thanks for sharing on Real Food Fridays. Pinned & tweeted..

    1. Wow thank you! It's fig season so they're pretty cheap in the shops too :-)

  3. I am sure the friend who came to supper was very happy with the delightful dinner that you surely made... and clearly this new creation is a marvellous recipe. Beetroot chutney, ooo that sounds nice. I shall recommend this to all the readers of "The Horse and Hound" and "The Goat" too ....

    1. Ooh you are an oddball Jeff but I like you.

  4. I forget to mention that the dish seems perfectly balanced: the fig counteracting any excess binding in the gut from the goats cheese with an effective and opposing physiological effect from the figs :) I shall recommend this recipe to the readers of "Eat Like You Love Your Tummy" as well as "The Horse and Hound"...


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