Fig, Roquefort and Prosciutto Tart
TM6 TM5

Fig, Roquefort and Prosciutto Tart

4.3 (8 ratings)

Ingredients

Toppings

  • 450 - 500 g fresh figs, stems removed then halved
  • 1 Tbsp balsamic vinegar
  • ½ Tbsp olive oil, plus extra for greasing
  • 120 g prosciutto, sliced

Nut Crust Base

  • 125 g blanched almonds
  • 125 g pecan nut halves
  • 20 g unsalted butter, soft
  • ½ tsp bicarbonate of soda
  • 1 tsp fine sea salt
  • 1 medium egg

Filling

  • 1 garlic clove
  • 50 g onions, quartered
  • 20 g olive oil
  • 150 g Roquefort cheese, crumbled
  • 275 g single cream
  • 3 medium eggs

Balsamic Glaze and Assembly

  • 100 g balsamic vinegar
  • 40 g caster sugar
  • 50 g Roquefort cheese, crumbled

Nutrition
per 1 slice
Calories
2346 kJ / 566 kcal
Protein
20 g
Carbohydrates
16 g
Fat
45 g
Saturated fat
15 g
Sodium
1060 mg

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