Goat's cheese, fig and onion tart
- ⏱ 1 hour 45 minutes
- Hard
- Serves 1
- 👥 2-cook recipe
A tart of Parmesan-walnut pastry, sticky fig and onion relish, goat's cheese, browned figs, and sesame dressing.
Adapted from Great British Chefs.
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Goat's cheese, fig ...
0/0
COOK 1COOK 2
1Grate the Parmesan
2Slice the onion
Slice the onion
Chop the fresh figs for relish
3Plate and serve
+ 20 more steps in the app
Goat's cheese, fig ...
0/0
COOK 2COOK 1
1Grate the Parmesan
Grate the Parmesan
2Slice the onion
3Plate and serve
+ 20 more steps in the app
Ingredients
- 8 goat's cheese slices (refrigerated to keep firm)
- 40 g Parmesan (grated)
- 15 g walnuts
- 1/3 tsp pink peppercorns
- 1/2 tsp salt for pastry
- 100 g plain flour
- 55 g butter
- ice cold water, to taste
- 40 ml sunflower oil for relish
- 240 g onion (sliced)
- 260 g fresh figs for relish (chopped)
- 50 ml balsamic vinegar
- 30 g caster sugar for relish
- 4 drop Tabasco
- 15 g sesame seeds
- 2 tbsp Dijon mustard
- 2 tbsp caster sugar for dressing
- 2 egg yolks
- 100 ml sunflower oil for dressing
- 150 ml hazelnut oil
- 2 tbsp white wine vinegar
- salt for dressing, to taste
- 1/3 tsp pepper
- mixed salad leaves, to taste
- 4 fresh figs for serving (quartered)
The full plan
Split between two cooks — each step says who's on it.
1. Grate the Parmesan COOK 1
- Grate the Parmesan
2. Slice the onion COOK 2
- Slice the onion
- Chop the fresh figs for relish
3. Make the pastry COOK 1
- In a food processor, mix the Parmesan, walnuts, pink peppercorns and salt together until you have a fine crumb
- Add the flour and butter and blend until just combined, adding a small amount of cold water if it appears to be too dry, Form into a ball, wrap in cling film and chill for 1 hour
4. Cut the cheese COOK 1
- Carefully remove the outer rinds from the slices of goat's cheese
- Use 1 of the round cutters to neaten up the edges so you have nice round discs, reserving any trimmings
5. Cook the relish COOK 2
- In a small saucepan, heat the oil
- Add the sliced onions and fry until golden brown
- Add the figs, balsamic vinegar and sugar
- Cook until most of the liquid has evaporated and the relish is fairly sticky, for approximately 45 minutes
- Add the Tabasco, season to taste and set aside
6. Roll the pastry COOK 2
- Preheat the oven to 150°C, On a lightly floured work surface, roll the pastry out until 2–3mm thick and cut into 5cm rounds using 1 of the cutters, Using a palette knife or spatula, gently lift the rounds onto a non-stick baking tray
🤝 Cook 1 hands over the pastry.
7. Warm the relish COOK 1
- Wash the cutter and place it on a baking tray with the others, ready to build the tarts, Gently warm the relish, stirring through any cheese trimmings to melt through
🤝 Cook 2 hands over the relish.
8. Bake the pastry COOK 2
- Lightly prick the rounds all over with a fork, bake for 8 minutes
- Remove and set aside to cool
9. Brown the figs COOK 2
- Blowtorch the quartered figs until golden
10. Toast the sesame COOK 1
- In a small dry frying pan over medium-high heat, add the sesame seeds
- Keep stirring until the seeds are golden, for around 2–3 minutes
- Remove the seeds from the pan and place in a bowl to cool
11. Make the dressing COOK 1
- In a large bowl, whisk the mustard, sugar and egg yolks together, While whisking, gradually drizzle in both oils in a steady trickle, whisking until emulsified
- Stir in the cooled sesame seeds, vinegar and salt to taste
12. Build the tarts COOK 2
- Place a pastry disc in the base of each cutter and top with around 2 tsp of the relish, using the spoon to smooth it over, Gently lay the goat's cheese disc on top, Carefully remove the cutters and use a blowtorch to gently brown the cheese
🤝 Cook 1 hands over the base.
13. Plate and serve BOTH
- Carefully transfer each tart to a serving plate and garnish with a small pinch of salad leaves and a few browned fig quarters, lightly drizzle the sesame seed dressing around the plate
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