Fig & Orange Tartlet with Goats Cheese
Recipe created by Ryan Smith, Furness College Student
For the pastry
- 8oz/250g all purpose plain flour
- 4oz/100g butter, cubed or an equal mix of butter and lard
- 2-3 tbsp cold water
- Pinch of salt
For the filling
- Sundried Tomatoes in oil
- Goats Cheese Log
- Hawkshead Relish Fig & Orange Jam
- 20g grated parmesan or grana padano
- 1 pinch mustard powder
- 1 pinch Cayenne Pepper
First make the pastry. Sift the flour into a large bowl, and then add the butter. Take a knife and cut it into the flour until it looks fairly evenly blended.
Add the parmesan, mustard and a pinch of cayenne pepper plus 1 1/2 tablespoons of cold water to make a smooth dough, before discarding the knife and bringing it together with your finger tips.
Then place the dough in a plastic food bag and put it into the fridge to rest for 30 minutes. In the meantime pre-heat the oven to gas mark 4 / 350F / 180C.
After that, roll it out as thinly as possible, use the cutter to stamp out 24 rounds and line the tins with them. Then prick the bases and brush with beaten egg.
Bake on the middle and top shelves of the oven (swapping them over halfway through to ensure even browning) for about 10 minutes, or until the pastry is just cooked through, then cool them on a wire rack.
For the filling use a tsp of Fig & Orange Jam on the bottom, then place some sundried tomatoes on the top and then put a thick slice of goats cheese on top.
Place under a pre-heated grill and cook until the cheese starts to bubble a little.
Serve with a dressed salad.