Fig and Blue Cheese Tart - With Wine Match

The ripe, salty tang of blue cheese contrasts brilliantly with the luscious, dried fruit and caramel notes of top-notch Sauternes or similar sweet styles.
Ingredients
275G FIRM BLUE CHEESE

1 TBSP OLIVE OIL

2 TO 3 SPRIGS FRESH ROSEMARY

1 SHEET PUFF PASTRY, THAWED BUT STILL COOL
1 TBSP BALSAMIC GLAZE

1 TO 2 TBSP HONEY, DEPENDING ON THE SWEETNESS OF THE FIGS

450G FIGS

Recipe Method

1.Preheat oven to 190°C/375°F/gas mark 5.


2. Using a mortar and pestle, bash the sprigs of rosemary with the olive oil to release the herb's oils. Set aside.


3. Lightly flour a flat, clean surface and roll out your dough until it’s about 1cm thick. Make an edge by folding over 1 cm or so on each side to catch the juices.


4. Stem, halve and arrange the figs cut-side up on the dough in any pattern.


5. Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt.


6. Drizzle the balsamic glaze and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart.


7. Bake until the pastry is crispy and brown, and the cheese is bubbling and very slightly browned (about 25 minutes).


8. Allow to cool for a few minutes, then serve.



Wine Match

A sweet white from South-West France would be a great place to start in terms of wine pairings for our fig and blue cheese recipe.


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