Fig and Goats Cheese Tart with Rosemary and Honey
Prep: 15 mins Cooking: 25 mins
For this dish the Signature Cast Iron Frying Pan is perfect for both cooking and serving.
- 40ml rapeseed or vegetable oil
- 1 pack of filo pastry (8 sheets)
- 2 tablespoons French mustard
- 150g crème fraiche
- 4-5 figs, sliced
- 125g goat’s cream cheese log, sliced
- 2 stems of fresh rosemary, finely chopped
- 125g Parma ham, optional
- 10ml runny honey to drizzle
- Salt and black pepper
- Peheat the oven to 200C / Fan 180C / Gas 5
- Brush the edges of the pan with oil.
- Brush the sheets of filo pastry with oil and place them into the frying pan. There should be 6-7 layers, leaving the edges generously over the edge.
- Mix the mustard with the crème fraiche and season with salt and pepper.
- Spread the crème fraiche mixture evenly over the pastry sheets.
- Scatter the figs and goat’s cheese on top of the crème fraiche.
- Sprinkle the rosemary over the goat’s cheese and figs.
- Fold in any protruding pastry edges and brush with the remaining oil.
- Finally, drizzle some honey over the goat’s cheese and figs.
- Bake the tart in a preheated oven for approximately 20-25 minutes until the pastry is golden brown on the edges.
- Serve from the pan as it will keep warm for a second serving.
- Parma ham works wonderfully in this recipe, simply spread the ham slices over the tart with the goat’s cheese and fig, and bake.