Fig and Goats Cheese Tart with a Balsamic and Thyme Reduction
Fig & Goats Cheese Tart with Balsamic, Honey & Thyme Reduction
We went to Italy over the Summer and the garden where we were staying had the loveliest fig trees, so one night we decided to glorify them in this fig & goats cheese tart. It's a classic combination & really is delicious, not to mention incredibly easy!
Serves 4 - 6
1 sheet of Puff Pastry
1 log of Goats cheese, broken into chunks
4 figs, sliced lengthways into 4
A few sprigs thyme, leaves picked
1 egg, beaten
Preheat the oven to 200 degrees celcius (fan). Lay the sheet of puff pastry out on a baking sheet lined with baking parchment, and roll the edges in a bit to give yourself a border. Arrange the goats cheese and figs on top in a way that looks pretty & sprinkle over the thyme leaves. Grind over some black pepper & sea salt. Brush the edges of the pastry with the beaten egg. Pop in the oven for about 25 minutes or until the figs look a bit caramelised and the goats cheese has browned a little on the edges. Drizzle over the balsamic reduction just before serving.
Balsamic, Honey & Thyme Reduction
This will make more than you need, but its handy to have on hand for salads etc.
1 cup balsamic vinegar
45 ml honey
A sprig of thyme, leaves picked
Pinch salt
Place all the ingredients into a small saucepan, turn up the heat and allow to bubble and reduce until syrupy. Check to see if more honey is needed, it should be equally sharp & sweet.
