Roast Fig & Honey Tart

Serves: 10

Notes: Halve the recipe and pop one half of pastry packet back in the freezer.

Tip: pastry and figs can be baked ahead of time and assembled when ready to serve.

Mud plate kindly supplied by Casa Carboni, our favourite Barossa Enoteca 

INGREDIENTS

  • 375g packet Carême All Butter Puff Pastry, defrosted
  • About 12 medium sized figs
  • 500g thick Greek yoghurt (strain if not thick)
  • ¼ cup honey
  • ½ cup chopped nuts (almonds or pistachios)
  • ¼ cup mint leaves

METHOD

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Step 1 - click here to display

Preheat oven to 200c fan-forced (220 non-fan).  Line a baking tray with baking paper.

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Dust work surface and pastry with flour, roll sheet to approx. 31cm x 31cm, cut sheet in half.

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Place both pieces of pastry on baking tray lined with baking paper, place another piece of baking paper on top followed by a baking tray. Bake at 200c fan-forced (220 non-fan) for 10 minutes, reduce oven temperature to 180c fan-forced (200c non-fan) and continue to bake for a further 10 minutes. Remove top tray and baking paper and return to oven for a further 10 minutes until golden brown.  Set pastry to one side to cool.

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While pastry bakes, cut the figs in half if small or quarters if large. Place on a baking tray lined with baking paper, roast in the oven at 180c fan-forced (200c non-fan) for 15 to 20 minutes.

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Place the chopped nuts in the oven and roast for 5 minutes.  Add the coconut chards to the nut tray for the last minute (please watch as the coconut will toast very quickly).

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Top each piece of pastry with the Greek yoghurt, followed by the figs. Warm the honey so it is of a runny consistency and drizzle this over the figs, followed by the roasted nuts, coconut and mint. Serve straight away.

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