Gorgonzola Fig Tart


Preparation info

  • Serves


    • Difficulty


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.



  • 125 g (¼ block) soft butter
  • cups flour


    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 overwork.

    This will make your pastry tough.

    Tip onto a work surface and bring the pastry together with your hands. Press into a baking-paper-lined cake tin to make a homely tart shell coming about 3–4 cm up the sides of the tin. Avoid thick chunky corners at the base. You want a nice even shell, about 3 mm thick. Prick the pastry with a fork and blind bake for 8–10 minutes.

    Whisk the custard mixture together in a bowl and season with salt and white pepper. Set aside.

    In the meanwhile, make the filling by mixing together the Gorgonzola, creamed cheese, toasted walnuts, sundried tomatoes and honey in a small bowl.

    Sprinkle the tart base with the Parmesan and then spread the Gorgonzola mixture over the base. Arrange the sliced preserved figs in a pattern on top of the Gorgonzola mixture. Gently pour over the custard so as not to upset your careful arrangement of figs.

    Place the tart on a baking sheet (this makes taking it in and out of the oven much easier!) and bake in the oven at 160°C for 35–40 minutes until golden brown and set.