FIG, GOAT’S CHEESE & BAYONNE TART
Sweet figs marry perfectly with the strong tang of goats cheese whilst the Jambon de Bayonne, Dijon Mustard and Rosemary ensure each bite is a jubilant jaunt through rural France.
500g Puff Pastry
2 Shallots, diced
1 tbsp Red Wine Vinegar
2 tbsp Dijon Mustard
150g Goats Cheese
4 Slices of Jambon de Bayonne (or similar)
1 Small Bunch of Rosemary
Generous Pinch of Salt and Pepper
Flour for dusting
28cm Tart Tin
1. Place a large pan over a medium heat and add a knob of butter. Once the butter has melted, add in the rosemary and leave to infuse the butter for a couple of minutes until the rosemary leaves are cooked and crisp. Remove the rosemary and set aside until later, add a glug of olive oil to prevent the butter from burning and then add the onions making sure to coat with the oil and butter.
2. Turn the heat down to low and cook the onions for about 20-25 minutes until very soft and golden brown. Finally, turn the heat up to high and add in the red wine vinegar, de-glazing the pan as the vinegar cooks off.
3. Set aside and leave to cool. It is important that the onions are not warm when you add them on top of the pastry.
4. Preheat the oven to 200°C.
5. Roll out the pastry to a thickness of 5mm and line a buttered 28cm tart tin with it. Spread the Dijon mustard evenly over the pastry and then distribute the onions evenly. This will act as your base.
6. Cut the figs into 1cm thick slices and arrange evenly over the onions. Next, tear off small chunks of goat’s cheese and place in the gaps in-between the figs. Lastly, tear up the cured ham and nestle it into any remaining gaps. Drizzle with a little olive oil and season with salt and pepper.
7. Place the tart into the oven and reduce the heat to 180°C. Bake for 30 minutes or until the pastry has become golden and puffed up.
8. Remove the tart from the oven and add a few of the reserved rosemary sprigs. Serve warm or cold.