Fig and goat’s cheese tartlets

A delicious savoury quiche with a hint of sweetness. Perfect for lunch or even your cheese board.

30 minutes 

Serves 6

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  • 1½ packets (600g) shortcrust pastry
  • Flour, for dusting
  • 1 log (100g) goat’s cheese, crumbled + extra for garnish
  • 4 eggs, whisked
  • 1 tub (250ml) cream
  • 2 sprigs thyme, stalks removed
  • Salt and milled pepper
  • 6 purple Evita figs, halved (skin on)
  • 1 tub (100g) blueberries
  • Handful fresh mint and wild rocket
  • Honey, for drizzling


  1. Preheat oven to 200˚C.
  2. Roll pastry out to 3mm thick on a lightly floured surface.
  3. Line 6cm x 10cm loose-bottomed tart tins with pastry and blind bake.
  4. Combine goat’s cheese, egg, cream, thyme and seasoning to make a custard.
  5. Divide custard between tart shells, filling only ⅔ full.
  6. Place halves of 1 fig in each tartlet.
  7. Bake for about 15 minutes or until set.
  8. Top with blueberries, extra goat’s cheese, mint and rocket.
  9. Serve with a drizzle of honey.

Cook’s note: Blind baking is when you par-bake your tart shell. Do this by pricking the tart base with a fork, cover the entire tart shell with baking paper and fill with dry rice or beans. This weighs down the pastry, keeping it from puffin up during baking.


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