Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 350grams puff pastry, defrosted if frozen
- 1 egg, beaten
- 3tablespoons ready-made olive tapenade
- 3 fresh ripe figs, quartered
- 100grams cherry tomatoes, halved
- 100grams soft goats' cheese, crumbled
- 2teaspoons thyme, chopped
- 2tablespoons freshly grated Parmesan cheese
- 1tablespoons plain flour (for dusting)
- 1 cup rocket salad (to serve, optional)
Nutrition per serving
2160kJ / 518Cal
2160 Kilojoules or 518 Calories
25% of daily energy intake*
Protein
15.0grams
Fat
27.5grams
Carbs
51.5grams
Sugars
10.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Roll the pastry out on a lightly floured work surface until 2 mm thick to form a rectangle 20 x 30 cm, trimming the edges. Prick the pastry with a fork and score a border 2.5 cm (1 inch) in from the edges. Transfer to a baking sheet. Brush the pastry with a little beaten egg and bake in a preheated oven, 200°C for 12-15 minutes.
Step 2 of 3
Remove the pastry from the oven and carefully press down the centre to flatten slightly. Spread the centre with the tapenade and then arrange the figs, tomatoes, goats' cheese, thyme and Parmesan over the top.
Step 3 of 3
Return the tart to the oven and bake for a further 5-10 minutes until the pastry is golden, the cheese is melted and the figs are cooked. Brown the top under a preheated hot grill, if liked, making sure that the pastry edges don't burn (you can cover them with foil). Serve warm with a rocket salad, if wished.
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