Well, I think we squeezed every last possible picnic out of this summer! I'm sure of it because little more than an hour after we finished up our outdoor Ottolenghi Club last Saturday, the wind changed and it poured with rain. But while the breeze was still blowing from the north and the sun was shining, we shared kuku, salads, and florets of fried cauliflower. We saw out the summer with this fig tart.
It's one of the most eye-catching pictures in Plenty More, I reckon - several dozen glistening crimson fig geodes stacked across a golden square of pastry, drizzled with lemon glaze, with teeny herb leaves tucked in. Read the ingredient list and it goes one better - there's some kind of goat's cheese frangipane in between the figs and the pastry! It seems like one of those clever dishes that straddles sweet and savoury, a tantalising hybrid of cheese platter and Danish pastry.
The original recipe includes instructions for a yeasted pastry dough, but Ottolenghi graciously grants us permission to purchase puff pastry instead. I found a small frozen block that I could roll myself to fit the base of my baking dish, and I gave it a little blind-bake to help ensure it cooked through. I thought it still ended up a bit tough, and I'd try something different on a second attempt.
The other layers didn't quite meet my high expectations either. The goat's cheese, once diluted with eggs and almond meal, lacked pungency; the tanginess of the lemon glaze didn't quite carry either. But the fresh figs, lightly dusted with caster sugar and baked until sparkling, were spectacular. I reckon they carried the whole dish. So I could change up the cheese or double the lemon juice glaze, but maybe I'm just better off grilling my figs next autumn.
Fig & goat's cheese tart
(slightly adapted from a recipe in Yotam Ottolenghi's Plenty More)
375g puff pastry, thawed
150g soft goat's cheese
85g icing sugar
grated zest of 1/2 orange
1-2 tablespoons fresh thyme leaves
2 eggs, beaten
1 tablespoon castor sugar
juice of 1 lemon
Preheat the oven to 190°C. Line a large high-walled baking tray with paper.
Roll out the puff pastry to fit the base of the baking tray and gently ease it in. Poke the pastry with a fork and bake it for about 10 minutes. Set the tray aside to cool a little.
In the meantime, put the cheese in a small bowl. Add 2 teaspoons of the icing sugar, the orange zest, a tablespoon of thyme leaves and three-quarters of the beaten eggs. Beat everything together until smooth. Grind the almonds to a meal and stir them into the goat's cheese mixture.
Spoon the goat's cheese mixture over the cooling pastry, leaving an inch-wide border around the edge. Brush the remaining egg on the exposed pastry. Slice the figs in half and arrange them, cut side up, over the goat's cheese mixture. Place the figs close together, even overlapping. Bake the tart for about 30 minutes, until the pastry is golden brown and the figs are bubbling with juice.
Let the tart cool down a bit. Whisk together the remaining icing sugar and lemon juice into a smooth glaze and drizzle it over the tart.