Ingredients (Serves 6)
- 100g/4oz filo pastry sheets, thawed if frozen
- 50g/2oz butter, melted
- 100g/4oz spreadable goat’s cheese
- 4 tbsp whipping cream
- Sea salt and freshly ground black pepper
- 15-18 ripe figs
- 1 x 120g Soignon goat’s cheese log
- 4 tbsp runny honey
Preheat the oven to 180°C, 350°F, Gas 4.
Lightly butter a 20cm/8in loosebottomed aluminium tart tin, then line with a layer of filo pastry. Lightly brush the pastry with melted butter, then repeat until all the filo sheets have been used.
Mix together the spreadable goat’s cheese and cream with a fork, season then spread over the base of the pastry case.
Cut each fig into quarters and arrange on top of the goat’s cheese mix.
Thinly slice the goat’s cheese log, then cut each slice in half and arrange the pieces between the figs.
Cook in the oven for 20 minutes, then remove and carefully drizzle with the honey. Return to the oven and bake for a further 10-15 minutes, or until the top looks glazed and golden.
Serve warm or at room temperature with a crisp green salad.