Can I just start by talking about short crust pastry. Maggie Beer is famous for her sour cream short crust which I have made a few times but to be really frank when you have a lot going on there is nothing wrong with using a decent quality frozen short crust from the supermarket. I find that the frozen stuff is much better for smaller tarts like these. So honestly if you cant be bothered making shortcrust then don’t.
This recipe is for a fantastic tart I love to use as a starter. You can actually make it as one big tart but I bought these incredible little tart cases that are non-stick and perfect in size. Plus they have a push through removable base and they were only a few dollars each. One of the best things I have bought.
Recipe: Fig and Blue Cheese Tarts with Prosciutto
- 1 package-about 10 oz Prepared puff pastry, thawed
- 150 grams of decent blue cheese, I use stilton, at room temperature
- 1/2 Tbsp of cream
- 1/2 Tbsp of milk, full cream
- 1/2 Tsp freshly ground pepper
- 4 figs stemmed and cut in quarters lengthwise. If you are making one big tart you will need a few more.
- 1/2 Tsp fresh thyme leaves finely chopped
- Olive oil
- 4 thin slices of prosciutto, julienned into strips
- Preheat oven to 200 degrees celsius.
- Trace around the tart tins on your pastry and carefully fit them into the tine. Don’t cut the excess off with a knife, use a rolling pin you will get a better result.
- Chill the pastry cases for 10 minutes in the freezer
- Place baking paper in each case adn then cover the inside with rice or baking weights
- Bake in the oven for 15 minutes, remove the weights then bake another 5 minutes to dry the bases out
- Combine cheese, milk, cream and pepper in a bowl, mash with a fork.
- Spread the cheese mix evenly in pastry cases.
- Arrange figs over cheese, alternating cut side up and cut side down, or get creative.
- Sprinkle with thyme and olive oil.
- Bake for 15 to 20 minutes, until crust is lightly golden and figs are shiny and a little puffed up.
- Let them stand for about 15 minutes to settle then serve with proscuitto on top.
A crisp chardonay works great with this.
Number of servings (yield): 4
Meal type: dinner