Blue Cheese & Fig Tart
Prep Time
Serves
Cooking Mode
1 refrigerated rolled pie crust
2 eggs, beaten
¾ cup 35% whipping cream
¼ tsp salt
pinch pepper
7 fresh figs, quartered
½ cup crumbled blue cheese, such as Danish, Stilton, Roquefort or Gorgonzola, divided
2 tsp finely chopped fresh thyme
1 refrigerated rolled pie crust
2 eggs, beaten
¾ cup 35% whipping cream
¼ tsp salt
pinch pepper
7 fresh figs, quartered
½ cup crumbled blue cheese, such as Danish, Stilton, Roquefort or Gorgonzola, divided
2 tsp finely chopped fresh thyme
Directions
1Preheat oven to 375ºF (190ºC). Fit pastry in 9-in. (23-cm) tart pan with removable bottom; trim off excess pastry. Prick bottom of tart shell all over with fork; line with foil. Fill with pie weights (such as dried beans or rice). Place on parchment paper-lined baking sheet. Bake 10 min. Remove foil and weights. Bake tart shell another 10 min. until pastry is lightly golden. Set aside to cool.
2Meanwhile, whisk together eggs, whipping cream, salt and pepper. Pour egg mixture into tart shell. Arrange figs in egg mixture. Scatter half of the blue cheese around the figs. Sprinkle thyme over top of cheese and egg mixture. Bake 20 min.; remove tart from oven and sprinkle with remaining cheese. Bake tart another 20 min. or until crust is golden brown and filling is set. Let stand 10 min. before slicing.
Tips
1
Drizzled with honey and sprinkled with toasted walnuts, this tart also makes a perfect dessert.
Disclaimer
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Personal Note
Personal Note
