Fig and Blue Cheese Tart

Make one large tart or several smaller ones for a starter.  This is also a good main course for a non-meat eater. Use whichever blue cheese is your favourite for this rich and creamy tart.


500g pack ready made pastry or

300g plain flour

150g butter

2 egg yolks

water to mix

For the filling:

100g butter

400g shallots, peeled and finely sliced

fresh thyme leaves

3 eggs

200ml crème fraiche

200ml double cream

freshly ground pepper

140g blue cheese, crumbled– Danish Blue, Stilton, Gorgonzola

6 figs cut into slices

To serve:

  • Drizzle of honey, optional
  • Salad leaves
  • Any remaining pieces of fig


  1. To make the pastry: Rub the butter into the flour, or use a food processor until the mixture resembles fine breadcrumbs. Mix in the egg yolks and enough water to form a ball.  Wrap in cling film and refrigerate for 30 mins.
  2. Roll out the pastry and line a 20-23cm fluted edged tin. Cover and refrigerate for 30 minutes, this will help to reduce shrinkage.
  3. For the filling: melt the butter and gently sauté the shallots until they are golden and soft, stir in the thyme and remove from the heat.
  4. Mix the eggs, crème fraiche and cream together in a large jug, season with pepper and mix in the cheese. As the cheese tends to be salty it is unlikely you will need to add any salt.
  5. Heat the oven 190ºC conventional oven, centre shelf; 180ºC fan oven; gas 5.
  6. Line the tart with baking parchment and baking beans (raw rice will also work) and bake for 15-20 minutes or until the pastry is pale golden and set.
  7. Reduce the oven temperature to 170ºC conventional oven, centre shelf; 160ºC fan oven; gas 3-centre shelf.  Remove the paper and beans from the tart.
  8. Place the tart in the tin onto a baking tray (this makes it easier to carry). Put the shallots into the pastry base and carefully pour on the cheese mixture.
  9. Place the fig slices on top and bake for 1hr or until the tart is golden and still has a slight wobble.
  10. Serve warm, drizzled with a little honey, salad leaves and any pieces of fig remaining.
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