Ingredients
- 125g plain flour
- 125g wholemeal flour
- 125g cold butter, diced
- A pinch of salt
- 1tbs-2tbs of cold water
- 6 ripe figs, trimmed and halved
- A small log of unrinded goat’s cheese (125g)
- ½tbs of golden brown sugar
- 1tsp thyme leaves
- 1 egg, beaten with a little milk
- A drizzle of olive oil
- A few twists of black pepper
1 Set your oven to 185 degrees.
2 For the pastry, sieve the plain flour into a bowl and then add the wholemeal flour and salt.
3 With your fingers, rub the butter into the flour until it becomes a sandy texture.
4 Add a little water until the pastry comes together.
5 Form into a smooth round patty, wrap in clingfilm then chill in the fridge for at least half an hour.
6 Meanwhile, cut the figs in half and the goat’s cheese into six circles.
7 On a floured surface, roll out the pastry into a thinnish circle, then transfer on to a parchment-covered baking sheet .
8 Brush the pastry lightly with egg, then alternate the figs and goat’s cheese on the pastry, leaving a 3cm lip of pastry all around.
9 Sprinkle with the sugar and thyme leaves, then bring the pastry back on itself a little to cover the outermost part of the filling.
10 Brush the exposed pastry with more egg, drizzle the figs and goat’s cheese with olive oil, a few twists of black pepper and bake for 25-30 minutes, until oozing and golden.
