Fig, Roquefort and Parma Ham Tart

The latest recipe which goes down very well in the restaurant was a bit of an experiment to begin with but after trying a few variations on the cheese it works very well. Great as a starter or a main dish with salad, it is very simple to do. The sweetness of the figs combines very well with the saltiness of the cheese and ham.

Fig, Roquefort and Parma Ham tart. (Serves ten as starter)

  • 1 pack of puff pastry rolled out to line a 12 inch quiche tin
  • 10 fresh figs
  • 150g Roquefort cheese
  • 3 slices of parma ham (quite thick cut)
  • Olive oil
  • 1 tbs double cream
  • Salt and pepper

Cut five figs in half vertically and arrange ten halves cut side up around the dish. Quarter the rest and arrange around the centre. Crumble the cheese over the top. Cut each slice of parma ham into four long strips and lay one over each fig to the middle of the dish (like the spokes of a wheel). Season, drizzle a little olive oil over the top and pop into the oven gas 6, 200 degrees C for about twenty minutes or until the pastry is almost cooked. Take out the oven, drizzle the cream over the top and return to the oven until the pastry is fully cooked (another 5 – 10 minutes). Allow to cool although can be eaten slightly warm.


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