French Camembert and Fig Tart, with Hazelnut and Parsley Vinaigrette
Serves 8 people
2 whole French Camemberts
1 sheet ready-rolled shortcrust pastry
Butter for greasing
4 ripe figs
200ml double cream
4 egg yolks
1 whole egg
1 tbsp Dijon mustard
2 sprigs fresh thyme
Salt and pepper
For the dressing
1 large bunch flat leaf parsley
100ml extra virgin olive oil
1 tbsp red wine vinegar
1 tsp Dijon mustard
Juice of ½ a lemon
Preheat the oven to 180°C. Grease a 22cm tart case with a removable base with a little butter to prevent the pastry from sticking. Gently lay the pre-rolled pastry on top of the case and gently push it into all the corners. Trim off any excess pastry using a sharp knife. Prick the bottom of the now lined pastry case a few times with a fork. Place the pastry case in the fridge to chill while making the filling.
Gently heat the cream on the stove with the thyme, Dijon mustard, salt and pepper.
When just below boiling point, break up the Camembert using your fingers and drop it into the cream. Turn off the heat and allow the cheese to melt.
Line the chilled pastry case with greaseproof paper, making sure all the edges are covered. Pour in dried baking beans, or dry rice and place the pastry case in a preheated oven for 8-10 minutes. Cook the pastry slightly without colouring it.
While the tart is blind baking, crack 4 egg yolks and 1 whole egg into a bowl and slowly pour the cream mixture over them, stirring all the time so as not to cook the eggs with the hot liquid. Season well with salt and plenty of black pepper.
Cut the figs in half. After 10 minutes in the oven, remove the pastry case and discard the paper. Don’t throw the beans away as these can be used again.
Turn the oven down to 160°C at this point. Pour the mixture into the par-cooked pastry case and place the 8 fig halves cut-side up. Make sure this is done in a way that when the tart is sliced, each portion has its own fig.
Place the pastry case back into the oven and cook for 20- 25 minutes, or until the mixture has set.
Once cooked, leave to cool for about half an hour before slicing and serving with the vinaigrette.
Prepare the dressing while the tart is cooking. Chop the hazelnuts and the parsley. Combine in a bowl with the Dijon mustard, lemon juice and red wine vinegar. Season with salt and pepper before slowly adding in the olive oil, mixing all the time.