A sumptuous, summery treat. The combination of figs and blue cheese delivers a real flavour punch, and the crumbly walnut pastry melts in the mouth.
- 200g plain flour
- 100g wholemeal flour
- 175g cold butter (150g diced into chunks)
- 100g walnuts, roughly chopped
- 3 eggs, whole
- 2 eggs, yolks only
- 400g shallots, sliced
- 1 tbsp fresh thyme, leave only
- 200ml creme fraiche
- 200ml double cream
- 140g blue cheese
- 4 figs, halved
- Begin by making the pastry. Tip both flours into a food processor along with the diced butter and a pinch of salt. Pulse until lump-free, then add in the chopped walnuts. Mix the egg yolks with 3 tbsp of water, then pour into the machine and pulse again until the pastry comes together.
- Tip the pastry out onto a floured board, lightly bring into a ball shape, then roll out flat. Lay this over a 20-23cm tart tin, allowing some overhang at the sides. Cover and chill for 1 hour.
- Meanwhile, make the filling by melting the remaining butter in a large pan and add in the shallots. Soften for 10-15 minutes until soft and golden, then stir in the time and cook for a further minute. Remove from the heat.
- Beat the eggs in a jug with the creme fraiche and cream, then crumble in the blue cheese and season well.
- Heat your oven to 200°C / 180°C Fan / Gas Mark 6. Blind bake the pastry for 20 minutes, remove the baking beans and paper, then bake for a further 15-20 minutes until golden and sandy. Reduce the oven to 180°C / 160°C Fan / Gas Mark 4.
- Add the cooled onions to the cream mixture and pour into the cooked pastry case. Sit the fig halves on top, cut side up, and sprinkle with some more thyme. Bake for 1 hour until the tart has started to brown and has a slight wobble to it.
- Allow to cool for 15-20 minutes, remove from the tin and serve with a green salad.
Lead image: Lena_Zajchikova via Getty images.