Michel Roux's Warm Goats Cheese Tart with Figs

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy

DOUGH

1 x 7g sachet of fast action yeast
90ml tepid water
25ml milk
250g bread flour, plus extra for dusting
5g salt
½ teaspoon of sugar
1 x small free range egg, beaten
35g melted butter

TOPPING

2 x large red onions, peeled
3 x garlic cloves, peeled
Olive oil
6-8 ripe figs, thickly sliced
4 x tablespoons of honey
250g of fresh soft goats cheese
50g of hard goats cheese
Fresh lemon thyme
Salt
Pepper

Put the yeast in a bowl and pour on the water and milk. Mix well, then add the flour, salt, sugar, egg and melted butter. Knead for 4-5 minutes until the dough is elastic, shiny and smooth, then cover the bowl and refrigerate for 3-4 hours in the fridge. 

 

Take the dough out of the fridge and divide into 3 balls. Place these on a floured surface, roll them out to about 5mm thick and put them on a non-stick baking sheet. Then brush the tart bases with beaten egg.

 

Divide the topping evenly over the bases, then top with the sliced figs leave for 20 minutes to rise. Preheat the oven to 240C/Fan 220C/Gas 9. Just before placing the tarts in the oven, add the honey, goats cheese and fresh thyme. Next grate the hard goats cheese on top and drizzle with a little olive oil and pepper. Bake for about 15  minutes, then remove and serve.