This stunning fig and goat's cheese tart will make a striking addition to your autumn table, writes EUNICE POWER

I AM FASCINATED by figs. Their exterior gives no hint to the beauty within; their luscious, pulpy flesh is composed of tiny seeds, the flavour is sweet but understated so they work in sweet and savoury dishes.

Figs are one of the more exotic fruits grown in Irish gardens, but this year the fig crop has been abysmal due to the inclement weather, so we have to rely on imports. Figs have naturally high sugar content, making them an ideal match for equally intense ingredients, such as goat’s cheese; I have used Anna Leveque’s fresh goat’s cheese when making my tart. The tart is stunning, both visually and in flavour, a striking addition to your autumnal table.

Sweet Goat’s Cheese and Fig Tart

You will need a 23cm loose-bottomed flan tin. I chose a tin that was a little deeper than usual, 3cm. Chill before use.

For the pastry

150g plain flour

30g icing sugar

90g diced butter (the butter should be cold)

1 egg yolk

For the filling

150g mild soft goat’s cheese

100g crème fraiche

60g caster sugar

Grated zest of ½ orange

3 medium eggs, separated

6 figs cut into quarters

Honey and toasted pine nuts to decorate

Preheat the oven to 180°C / 375°F / Gas 5. Put the flour and sugar in a food processor and aerate with a couple of quick on/off pulses. Add the butter and process until the mixture resembles fine breadcrumbs.

Add the yolk and a little water (if needed) and process until pastry just draws together. Turn out on to lightly floured work surface and knead briefly to form a flat round. (If you don’t have a processor, do the whole thing as lightly as possible, using your fingertips to rub the butter into the flour and, when you add the liquid, pinching the whole thing into a dough.)

Roll the pastry out straight away without chilling first. Roll out to a round at least 5 cm larger than the tin, wrap around the rolling pin, lift into place and unroll loosely over the chilled tin. Gently lift and press the pastry into the tin to line, and then roll the rolling pin over the top of the tin to trim the excess pastry.

Put the pastry-lined tin into the refrigerator to rest for at least an hour or into the freezer for 15 minutes.

Line the pastry case with greaseproof paper and fill with baking beans. Bake blind for 10 minutes, then remove the baking beans and bake for a further five to 10 minutes.

Beat the goats cheese, crème fraiche and eggs with the sugar and orange zest until smooth. Pour into the tart shell; lay the fig quarters on top.

Place the tart in the oven and immediately bake for 20-30 minutes or until just set. (Don’t worry if it’s still a little wobbly: it will set while cooling.)

When the tart has completely cooled, brush gently with a little warm honey and scatter some toasted pine nuts on top. Serve with Greek yoghurt or whipped cream.