Fig and Three Cheese Tart Recipe

Crust

• 100g Moir’s Cream Crackers, finely crushed
• 100ml butter or margarine, melted
• 20cm Hulamin pie dish

Melt the butter, add the crushed cream crackers and combine.

Press into the bottom and sides of the greased Hulamin foil container. Leave until filling is ready.

Filling

• 100g spring onions         
• 15g butter
• 5ml fresh thyme              
• 2 extra-large eggs
• 80g cake flour   
• 125g smooth cottage cheese
• 125ml fresh cream         
• 80g blue cheese
• 50g pecorino cheese     
• 50g walnuts
• 4-5 ripe figs       
• Extra thyme to sprinkle over tart

Preheat oven to 180°C.  Melt the butter in a pan, then add the spring onions and soften for 10 minutes. Add the thyme and sauté for 1 minute. Remove from heat. Add the flour to the eggs and beat until light and fluffy.  Beat the cottage cheese and cream until thick, fold into the egg mixture. Fold the crumbled blue cheese and grated pecorino into the mixture and mix until combined. Stir the nuts into the cheese mixture. Do not over-mix.  Pour cheese mixture into the prepared crust. Cut the figs into quarters and arrange on top, cut side up. Sprinkle with some more thyme and bake on the middle shelf for 45-50 minutes until the tart starts browning. Cool before cutting the tart.