February 10, 2011

Fig and Goat Cheese Tart

Hi there, how has your week been so far?

I wanted to make something little special for today, something that would make everything seem a bit brighter and the worries a bit smaller. This fig and goat cheese tart is perfect for that occasion and real indulgence food for me. I love the sweet figs, the soft goat cheese and the crispy crust. I love the caramelised balsamic together with lemon thyme sprinkled generously over it. And I love cutting a slice and savouring each mouthful.

I hope you are all well and enjoying each day!

Fig and Goat Cheese Tart


1 cup organic wholemeal spelt flour
1 cup organic white, unbleached spelt flour
1/4 cup olive oil
1/2 cup cold water
pinch of salt

5 figs, cut into slices
120g goat cheese
2 tbsp caramelised balsamic
few sprigs of lemon thyme

To make the crust, combine all ingredients in a bowl. Roll the dough onto a sheet and place on top of a tart tin (33cm x 12cm). Press the dough into the tin and smooth the edges. Refrigerate for 30 minutes.

Preheat oven to 180C.

Blind bake the crust for about 20 minutes. Prepare the topping: cut the figs in half and then into slices. Once the crust is ready, remove from the oven and top with the fig slices. Brush the slices with the caramelised balsamic, top with some lemon thyme (saving some for serving) and crumble over the goat cheese. Bake for another 15-20 minutes. Remove from the oven and leave to cool on a wire rack.

Serve with extra caramelised balsamic and sprinkle generously with lemon thyme.