Part of a New Year’s resolution I made was to explore new dishes, ingredients and cooking techniques. I love to learn and there are so many wonderful cuisines and techniques out there that offer new and wonderful new flavours to be explored. Figs and goats cheese are something I don’t normally cook with, but in keeping with my resolution I thought I would use them to make Donna Hay’s Fig and Goats Cheese Tart.
This tart is so quick and easy to make. It’s also the perfect dish to take on a picnic or serve when you have friends over for a casual lunch because it looks and tastes impressive. Little do people know it’s something you whipped up in a matter of minutes!
I suggest serving the tart with a salad dressed in balsamic vinegar, which matches perfectly with the figs. For an extra special treat you can also serve this tart with a glass of your favourite sparkling wine or champagne. I’d suggest Jansz Premium Non Vintage Cuvee which is delicious but even better budget friendly too.
Did you make any New Year’s cooking or food resolutions? What are they?
- 1 sheet of frozen shortcrust pastry, thawed
- 100g of goats cheese
- 3 figs, halved
- 3 eggs
- ¾ cup of
- Philadelphia Light Cream for Cooking
- ¼ cup of finely grated parmesan
- sea salt and black pepper
- Preheat the oven to 180 degrees celsius (355 farenheit).
- Grease a fluted tart tin and press the pastry into the tin and trim the edges. Lightly prick the pastry base with a fork.
- Place the cut figs into the tart tin and crumble the goats cheese around the figs.
- Place the eggs, light cream for cooking and parmesan into a bowl and whisk until well combined. Season with salt and pepper and pour into the tart base.
- Bake for 25 minutes or until puffed and the egg has set.
- Cool to room temperature and serve with salad.