Figs are perfect for pairing with a number of varieties of cheeses and they go particularly well with tangy feta in this fig and feta tart. Figs are one of my favourite fruits and are particularly flavoursome when cooked. This tart can be prepared using either 2, 3 or 4 eggs depending on how deep you would like the tart to be. With four eggs the tart will be deep but the egg may cover some or all the figs, although the flavour of the figs will still come through. If you would like the figs to be visible after the tart is cooked then I suggest using only two eggs so that the figs stay above the level of the egg and cheese mixture. Serves 2 to 3.
- 3 sheets filo pastry
- A little olive oil to brush the filo pastry
- Around 7 or 8 fresh figs (depending on size)
- 100g feta cheese
- Approx 50cm length of leek
- 2 to 4 eggs
Equipment needed to make fig and feta tart
- 20cm diameter loose bottomed non-stick flan dish
- Small bowl for the olive oil
- Pastry brush to brush the filo with olive oil
- Chopping board
- Sharp knife
- Medium sized bowl to beat the eggs
- Hand whisk for the eggs
How to make fig and feta tart
Start by lining the flan dish with filo pastry. Lay one sheet of filo over the flan dish and lightly brush here and there with olive oil. Fold the edges into the dish and brush with olive oil.
Repeat with the second and third sheets of filo, laying each at a different angle.
Slice the leek and place in the base of the lined flan dish.
Wash and dry the figs and slice each fig in half. Arrange the fig halves in the flan dish.
Crumble the feta and place between the fig halves.
Whisk the eggs. You can use either two, three or four eggs. Four eggs will make a deeper flan but there is a risk the eggs will cover some or all the figs. If you use two eggs then there is more chance of seeing the figs when cooked, although the tart will be shallower.
Bake the tart in the centre of the oven at 180oC, 350oF, gas mark 4 until the egg mixture is cooked and the filo is starting to turn golden. This should take around 30 to 40 minutes.
- Fig and feta tart can be enjoyed either hot, straight from the oven, or cold. It is not suitable for reheating.
- If you don't have filo pastry, shortcrust pastry can be used instead (made either with white or wholemeal flour).
- When using the filo pastry keep the sheets wrapped until ready to use so that they do not dry out.
- Try to select figs of a similar size to make them easier to arrange.
You may also like to try Camembert and cherry tomato galette, a simple rustic tart made using wholemeal pastry.