This week’s recipe is the traditional Fig and Brie Tart. The Mediterranean dish is a tapa-style dish which is perfect for this time of year as figs are in season. It is an ideal recipe to try with the festivities coming soon, as it is quick and easy, fit for the whole family.
Ingredients
- 1 sheet puff pastry
- 150–200 g brie cheese
- 4–5 fresh figs
- Salt and black pepper
- 1 beaten egg (for brushing)
- 1 tsp black sesame seeds
- 1 tsp white sesame seeds
- ½ small red onion
- 3–4 slices Serrano ham
- 1–2 tbsp balsamic honey
- A handful of rocket
- A few basil leaves
Method
- Thinly slice the brie, freshly out of the fridge. For the figs, leave the skin on and remove the top and tail, then cut each fig into 3 round slices.
- Preheat your oven to 180°C (356°F). Line a baking tray with foil and greaseproof paper and place the puff pastry sheet on the tray.
- Arrange two slices of fig on the pastry. Place one slice of brie on top of the figs.
Repeat this pattern in a circular arrangement to create a full ring. Season lightly with salt and pepper. - Lightly wet your hands to prevent sticking, then roll the edges of the pastry inward to form a raised border.Pinch the border gently to hold its shape.Brush the edge with water or egg wash and finally, sprinkle it with black and white sesame seeds and a little salt.
- Bake for 20 minutes, or until the pastry is golden and puffed. Allow the tart to cool for about 20 minutes.
- Sprinkle the tart with thinly sliced red onion. Add pieces of Serrano ham on top. Drizzle with balsamic honey. Add rocket and torn basil leaves. Transfer to a board and slice like a pizza.
ENJOY! To see our chef Nick make this dish please watch our latest episode of Good Morning Spain.
