fig and goat's cheese tart

  • 2 sheets store-bought shortcrust pastry
  • 125g goat’s curd+ or soft goat’s cheese 
  • 4 black figs, halved 
  • 3 eggs
    ¾ cup (180ml) single (pouring) cream 
  • 1 tablespoon chopped chives 
  • ½ cup (20g) finely grated parmesan
  • sea salt and cracked black pepper
  1. Preheat oven to 180°C (360°F). Cut each pastry sheet into 4 squares. Line 8 x lightly greased 8cm-round, fluted tart tins with pastry. Trim excess pastry and lightly prick bases with a fork. 
  2. Divide the goat’s curd and fig halves between the cases. 
  3. Place eggs, cream, chives, parmesan, salt and pepper in a bowl and whisk until well combined. Pour into cases and bake for 25 minutes or until puffed and set. Cool to room temperature and serve. Makes 8. 

+ Goat’s curd is fresh goat’s cheese available from delicatessens.

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