Fig and Goats Cheese Tart

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. 
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