Gorgonzola Fig Tart

Name: Gorgonzola Fig Tart
Yield: Serves 12–14
Ingredients: 150 g creamed cheese; 2 tbsp honey; 2 cups cream; 4 extra large eggs; 6 rehydrated sundried tomatoes; 150 g Gorgonzola or creamy blue cheese; 1¼ cups flour; 2 tbsp grated Parmesan cheese; 50 g walnuts, toasted; 5 preserved figs, sliced; 125 g (¼ block) soft butter

Preparation info

Serves
12–14

Difficulty
Easy

Appears in

A Week in the Kitchen

By Karen Dudley

Published 2012

About

This tart is a big favourite. It is rich and so very impressive-looking. Together with some lightly dressed salad leaves, it makes a perfect lunch.

Ingredients

Pastry

125 g (¼ block) soft butter
1¼ cups flour

Preserve
Lunch
Pie
Vegetarian

Method

You’ll need a 22cm cake tin with removable bottom.

Preheat the oven to 180°C.

For the pastry, place the butter and the flour in the bowl of the food processor. Pulse a few times to combine and then process until the mixture almost comes together. Do not be tempted to ov