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Nutrition: per serving

  • kcal978
  • fat81g
  • saturates41g
  • carbs46g
  • sugars8g
  • fibre5g
  • protein20g
  • salt1.35g
    low

Method

  • step 1

    First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can’t feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.

  • step 2

    To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.

  • step 3

    Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble – the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.

RECIPE TIPS
PASTRY

This crumbly, nutty walnut pastry is absolutely delicious, but a bit harder to work with than plain shortcrust. If you're nervous about making your own, simply buy a 500g ready-made pack, roll to a rough rectangle, top with the chopped walnuts, then fold in half and re-roll to line the tin.

Recipe from Good Food Vegetarian Christmas, December 2009

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Comments, questions and tips (23)

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Overall rating

A star rating of 4.5 out of 5.15 ratings

lizam1201

Lucky enough to have own figs. They’re never ripe enough but doesn’t matter. Family prefer it cold. It’s a winner.

lizam1201

Make this every year now in September and freeze for Xmas. Lucky w

sue1lucy

question

Can this quiche be cooked ahead and frozen.

goodfoodteam avatar
goodfoodteam

Hi, yes this can be frozen. Defrost in the fridge overnight before serving. It can be served cold or reheated in the oven until heated all the way through. It's best to cover it loosely with foil when in the oven to make sure it doesn't dry out or brown too much. We hope this helps. Best wishes, BBC…

Shian_919

This tart was really tasty and easy to make but tbh is was just a very fancy cheese and onion quiche!

I have some tips for those whole struggled with the pastry. Chill the pastry before use, I chilled mine overnight. Ensure the surface you roll out on is cold. Roll out in between two sheets of…

gedwa822

A star rating of 4 out of 5.

I adapted this recipe after the first attempt. I reduced the baking blind time to 15 minutes and then 10 after removing the lining. I used bleu d'Auvergne (and in France very cheap) which is lighter and less salty than Danish Blue. I used single cream instead of double and this reduced the…

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