Figs And Cheese Tart

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   ["4First make the pastry. Add the two flours into a food processor with 1/2 tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then add this into the machine while you pulse again until the pastry comes together.

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   Put the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 9"" tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.", "To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 minutes, until golden. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs with the creme fraiche. Crumble in the cheese and season with salt and pepper.", "Heat oven to 200 C. Bake your pastry for 15 minutes, remove the baking beans and paper, then bake for a further 15 minutes until golden. Reduce the oven temp to 180C. Add the cooled onions to the cream mixture and pour into the tart. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hour or until the tart is golden brown."]

* Per serving · 4 servings · Values may vary.

No additional tips available.