Goat's cheese, fig and onion tart

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Ingredients

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Goats cheese

Parmesan pastry

Relish

  • 40ml of sunflower oil
  • 240g of onion, sliced
  • 260g of fresh figs, chopped
  • 50ml of balsamic vinegar
  • 30g of caster sugar
  • 4 drops of Tabasco

Sesame seed dressing

To plate

  • mixed salad leaves
  • 4 fresh figs, browned with a blow torch or grilled to a similar effect
1
To make the pastry for the tart, mix the Parmesan, walnuts, pink peppercorns and salt together in a food processor 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
2
To make the relish, heat the oil in a small saucepan. 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
  • 40ml of sunflower oil
  • 240g of onion, sliced
  • 260g of fresh figs, chopped
  • 50ml of balsamic vinegar
  • 30g of caster sugar
  • 4 drops of Tabasco
3
Preheat the oven to 150°C/gas mark 2. 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
4
Lightly prick the rounds all over with a fork, bake for 8 minutes then remove and set aside to cool
5
To make the dressing, place a small dry frying pan over a medium-high heat and 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
6
Whisk the mustard, sugar and egg yolks together in a large bowl. 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
  • 2 tbsp of Dijon mustard
  • 2 tbsp of caster sugar
  • 2 egg yolks
  • 100ml of sunflower oil
  • 150ml of hazelnut oil
  • 2 tbsp of white wine vinegar
  • salt to taste
  • pepper to taste
7
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
8
When you have all your cheese discs cut out, wash the cutter and place on a baking tray with the others, ready to build the tarts. Gently warm the relish, stirring through any cheese trimmings to melt through
9
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, or alternatively place under a hot grill. Blowtorch or grill the quartered figs until golden
  • 4 fresh figs, browned with a blow torch or grilled to a similar effect
10
Carefully transfer each tart to a serving plate and garnish with a small pinch of salad leaves and a few browned fig quarters, then lightly drizzle the sesame seed dressing around the plate
  • mixed salad leaves
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