Fig Tart

To use up the tail end of the garden figs I made a couple of savoury tarts - one to eat and one to freeze. The fig tree produces an abundant amount of fruit each year, especially considering its humble origins. It was rescued whilst we were holidaying in the South France, a poor tiny specimen of a tree struggling hard to grow out of an old stone wall in the countryside.

I use a good quality bought shortcrust or puff pastry when making tarts - quick, easy and reliable. 

 

Pre-roast a red onion and red pepper together in rapeseed or olive oil, then sprinkle with some balsamic vinegar to help caramalise. When cool place the pepper and onions on the pastry. Next cut the figs in half placing them on top along with plenty of cubed blue cheese. I prefer the strong flavour of English Blue Stilton, but any blue cheese will suffice. Sprinkle all of this with a little more oil, a few more drops of balsamic vinegar, and some freshly ground black pepper. When cooked add your preferred herbs.           

The tart is cooked within 15 - 25mins - Fan 180℃ - Electric 200℃ or Gas mark 6 - quick, easy, and really tasty.

A similar story is also attached to this pink Oleander plant. It sits in our outside porch all year round. and is one plant that has flourished well during our very long hot summer. A small cutting, no bigger than my small finger, wrapped in damp tissue paper, came home with us from Sicily several years ago. The reason I took a cutting was simply because the flowers were an unusual very deep red and I was only familiar with Oleanders in various shades of pink and white. But, as you can see, when it grew, it reverted to type and is 'pink'. Perhaps the original red Oleander was a hybrid!!! Regardles I am happy to have it thriving here - its a source of special memories from Sicily.