Biltong, Gorgonzola & Fig Tart

Name: Biltong, Gorgonzola & Fig Tart
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Ingredients: 1 roll frozen all-butter puff pastry, thawed out; 3 Tbsp (45 ml) grated Parmesan cheese; ± 125 g Gorgonzola or creamy blue cheese; 1 C (250 ml) roughly chopped preserved green figs; 100 g sliced beef biltong, roughly chopped; 1 C (250 ml) fresh cream; 3 large eggs; Salt and pepper

Biltong, Gorgonzola and Preserved Fig Tart

Biltong, Gorgonzola & Fig Tart

Author: Carey Boucher-Erasmus
Prep Time: 10
Cook Time: 30
Total Time: 40 minutes
Yield: 8
Category: Light meals

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Description

A delightfully flavoured fig tart!

Ingredients

1 roll frozen all-butter puff pastry, thawed out
3 Tbsp (45 ml) grated Parmesan cheese
± 125 g Gorgonzola or creamy blue cheese
1 C (250 ml) roughly chopped preserved green figs
100 g sliced beef biltong, roughly chopped
1 C (250 ml) fresh cream
3 large eggs
Salt and pepper

Instructions

Preheat the oven to 190 °C.

Grease a tart dish and line it with the rolled pastry. Sprinkle the base with half of the Parmesan cheese.

Arrange the Gorgonzola, figs and biltong in the pastry case.

Whisk the cream and eggs together with salt and lots of freshly ground black pepper. Pour the custard over the filling and sprinkle with the remaining Parmesan.

Bake for about 30 minutes or until set and golden brown.

Serve with a simple rocket and walnut salad.

Carey Boucher-Erasmus

Carey has 10 years of extensive experience in the food industry. She is a freelance food consultant and has a popular blog called 'Bits of Carey'. Carey has been developing recipes, as well as doing the styling and photography for her regular feature, Midweek Meals in Crush since 2011. She has also written features for Food24 for a long time. Carey's food style is simple, fresh and unpretentious with a real ?eat me now? factor. Her favourite ingredients are fresh herbs, lemon, butter and bacon.