Fig and Goats Cheese Tart

Makes 1 Tart

Ingredients

Pastry

• 180g plain gluten free flour, plus extra for dusting 
• 1/2tsp salt
• 1/4tsp xanthan gum
• 1/4tsp baking powder 
• 110g butter
• 3-4tbsp of ice cold water

Filling

• 200g goats cheese (spreadable) - can use cream cheese if you'd prefer
• handful of thyme
• 6tbsp of double cream
• 6 figs, ripe and cut into quarters
• black pepper

Method

• Preheat the oven to 200C/Gas Mark 6.
• Combine the flour, salt, xanthan gum, baking powder and butter in a food processor until it looks like rough breadcrumbs. 
• Add the cold water, one tbsp at a time and pulse in the food processor between each spoonful until a rough dough comes together. Turn the dough out onto a floured surface. Knead lightly, then wrap in clingfilm and chill for 15 minutes. 
• Line a greased pastry tin with the pastry, prick the base, cover with greaseproof paper and baking beans and bake blind for 15 minutes. Take off greaseproof beans and cook for a further 5 minutes. Set aside to cool. 
• For the filling, mix together the cheese, cream and thyme and add seasoning.
• Spread the mix over the pastry base. 
• Arrange the fig quarters, covering the cheese mixture.
• Bake for 15-20minutes until the filling is bubbling. Allow to cool.
• Garnish with figs and fresh thyme sprigs.