Name: Brie, fig and rocket tart
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 2
Ingredients: 1 cup plain flour pinch salt; 75 gram cold butter, diced; 1 egg-yolk; 1 teaspoon iced water; 2 figs, quartered; 1 teaspoon balsamic vinegar; 200 gram brie, sliced; 2 slices prosciutto, torn; 1 cup baby rocket leaves, to serve; extra virgin olive oil, to serve

Ingredients

1 cup plain flour pinch salt

75 gram cold butter, diced

1 egg-yolk

1 teaspoon iced water

2 figs, quartered

1 teaspoon balsamic vinegar

200 gram brie, sliced

2 slices prosciutto, torn

1 cup baby rocket leaves, to serve

extra virgin olive oil, to serve

Method

1.Sift flour and salt together into a large bowl. Add butter. Rub in using fingertips until mixture resembles breadcrumbs. Add yolk and enough water to make a firm but pliable dough. Knead lightly then press out to a flat disc. Wrap in plastic wrap and chill for 30 minutes.

2.Pre-heat oven to 200°C. Roll pastry out between 2 sheets of baking paper until 4mm thick. Halve dough and roll out each to fit a 10cm round, loose based flan pan. Chill for 15 minutes.

3.Line each pastry shell with baking paper and fill with dried beans or rice. Place onto an oven tray and bake blind for 15 minutes. Remove paper and beans. Bake for a further 8-10 minutes, until lightly golden.

4.In a bowl, toss figs and balsamic vinegar together. Arrange cheese, prosciutto and figs in tart cases. Bake for 8-10 minutes, until cheese melts and figs are golden. Serve topped with rocket and drizzled with a little olive oil.

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