15 mins served 6
A stunningly simple dish using fresh local figs and your favourite blue cheese. We chose to use one our favourite Italian blues, Gorgonzola Piccante.
Perfect for a casual dinner, bbq or lunch.
To make pastry – place flour and salt into a bowl, dice cold butter and rub in with fingertips until it resembles fine breadcrumbs. then add approximately 2 tablespoons of water and mix to for a dough. Knead the dough briefly, wrap in cling film and chill while preparing the filling.
For the filling place the blue cheese, mascarpone and eggs into a food processor and blend until smooth, set aside.
Cut figs in half, heat rice bran oil in a frypan until quite hot place the figs cut side down and cook for approx 3 minutes until caramelised, turn off heat and leave in pan to cool.
Line a round quiche dish with baking paper roll out the pasty to fit the pan, blind bake for 10 mins. Pour in blue cheese filling, placing figs cut side up into blue cheese mix and bake in a moderate oven for approx 20 mins until golden. Serve drizzled with balsamic and salad.