Fig and Goat’s Cheese Tart

How to make Fig and Goat’s Cheese Tart Recipe - This large, family-sized tart makes a great table centrepiece. You can also make it into smaller individual tarts. Serve alongside a large bold tomato and bread salad with a sharp vinaigrette, or eat as a starter at a casual dinner party. Recipe from Dean Brettschneider

MAKES A 15CM × 40CM TART, SERVING 6 PEOPLE

PASTRY:
1 quantity of Butter Puff Pastry
1 egg beaten with 1 tbsp water, for egg wash

PORT-SOAKED FIGS:
150g dried figs, roughly chopped
½ cup port
2 tbsp sugar

FILLING:
80g butter, melted
1 large red onion, finely chopped
4 cloves garlic, peeled and finely chopped
¼ cup thyme, sage and rosemary (combined), finely chopped
200g red seedless grapes
2 tbsp standard plain flour, sifted
3 tbsp olive oil, plus extra to serve
salt and freshly ground black pepper, to taste
120g crumbly goat’s cheese
8 slices prosciutto
12 sage leaves
200g fresh figs, cut in quarters

Method:
Make Butter Puff Pastry ahead and rest it as required. On a lightly floured surface, roll out the pastry to form a 15cm × 40cm rectangle, approximately 5mm thick. Place on a baking tray lined with non-stick baking paper. Trim the edges to make them straight, then using the back of a sharp knife score a 2cm border all the way around. Brush the border with egg wash and then score it again to create a decorative effect. Chill pastry for 30 minutes.

Bring figs, port and sugar to the boil in a small saucepan over a high heat. Reduce the heat and simmer for 10 minutes or until port is absorbed. Allow to cool slightly.

To make the filling, heat half the butter in a medium saucepan over low heat. Add onion and garlic and sauté until tender (5–7 minutes). Add herbs and stir to combine, then set aside to cool. Combine grapes, soaked figs, flour, onion mixture and 1 tablespoon of olive oil in a bowl, seasoning to taste.

Spread filling over pastry, within the 2cm border, then scatter over the goat’s cheese.

Bake in a preheated 200°C oven for 30–35 minutes or until the pastry is crisp and golden-brown in colour.

Meanwhile, heat the remaining olive oil in a large frying pan over high heat, add prosciutto and turn occasionally until crisp (3–4 minutes). Drain on a paper towel and set aside. Next heat the remaining butter until foaming, add sage leaves and fry until crisp (30–60 seconds). Remove with a slotted spoon, drain on a paper towel and set aside.

Remove the tart from the oven and scatter with sage, prosciutto and quartered figs. Drizzle with olive oil and season with freshly ground black pepper.

Fig and Goat’s Cheese Tart