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Blue cheese and fig tarts

 


Method 1

Ingredients

2 sheets filo pastry (measuring 25x25cm/10x10in square)

a little melted butter

3 ripe figs

100g/3½oz Roquefort (or similar blue raw milk sheep’s cheese)

1 tsp lemon juice

3 sage leaves, chopped

sprinkling of ground paprika

Preheat the oven to 200C/400F/Gas 6.

Brush two sheets of filo with butter and place on top of each other. Cut into 24 equal squares. Put the squares together in pairs on top of each other at a 45 degree angle to make a star shape. Press into the holes of a 12 mini-muffin tin. Repeat with the remaining pastry to make 24 mini tartlets.

Bake in the oven for about 5-10 minutes, or until golden-brown and crisp. Transfer to a baking tray.

Chop the figs into small pieces, and divide between the filo cases. Put the cheese, lemon juice and sage into a bowl. Mash down with a fork, season with pepper, then spoon blobs of cheese mixture on top of the fig. Sprinkle lightly with paprika.

Bake in the oven for five minutes, or until the cheese has just melted.

Recipe tips

If the figs have tough skins, scoop the flesh away from the skin and chop. If figs are not in season use one pear, peeled and diced and then tossed in lemon juice.

Check your blue cheese to make sure it is suitable for vegetarians if necessary – some dolcelatte is vegetarian, but Roquefort isn't.



Method 2

🛒 Ingredients (Makes 4–6 small tarts or 1 large tart)

For the Pastry:

1 sheet of ready-rolled puff pastry (or shortcrust for a sturdier tart)

1 egg, beaten (for glazing – optional)

For the Filling:

120g blue cheese (e.g. Stilton, Roquefort, or Gorgonzola)

4–6 fresh figs, halved or quartered (or use dried figs rehydrated in warm water or port)

1 small red onion, finely sliced

1 tbsp olive oil or butter

1 tsp balsamic vinegar

1 tsp honey or maple syrup (optional – for extra sweetness)

A few sprigs fresh thyme (or ½ tsp dried)

Freshly ground black pepper

Optional Extras:

Crushed walnuts or pecans (for texture)

Rocket/arugula to serve

Drizzle of honey or balsamic glaze to finish

👨‍🍳 Method

1. Prepare the Onions:

Heat olive oil/butter in a small pan.

Add red onion and sauté over low heat for 10–15 minutes until soft and caramelized.

Stir in balsamic vinegar (and honey if using), cook another 1–2 minutes. Set aside.

2. Assemble the Tarts:

Preheat oven to 200°C (180°C fan) / 400°F / Gas 6.

Cut puff pastry into 4–6 rectangles or circles, or line a tart tin for a larger tart.

Score a 1cm border around each tart (don’t cut through) to allow edges to rise.

Within the border, spread a spoonful of the caramelized onion.

Crumble blue cheese evenly on top, then nestle in fig halves or quarters.

Sprinkle with fresh thyme and a little black pepper.

Optional: brush edges with beaten egg for a golden crust.

3. Bake:

Bake in the preheated oven for 15–20 minutes (or 25 for a large tart), until pastry is golden and puffed, and cheese is bubbling.

4. Serve:

Serve warm or at room temperature with rocket salad and a drizzle of honey or balsamic glaze. Add toasted nuts for extra crunch if desired.



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