Fig, Roquefort and Prosciutto Tart

Fig, Roquefort and Prosciutto Tart

4.3 12 rating

Prep. 30 min

Total 1 h 30 min

8 slices

Ingredients

Toppings

fresh figs stems removed then halved
450 - 500 g
balsamic vinegar
1 Tbsp
olive oil plus extra for greasing
½ Tbsp
prosciutto sliced
120 g

Nut Crust Base

blanched almonds
125 g
pecan nut halves
125 g
unsalted butter soft
20 g
bicarbonate of soda
½ tsp
fine sea salt
1 tsp
medium egg
1

Filling

garlic clove
1
onions quartered
50 g
olive oil
20 g
Roquefort cheese crumbled
150 g
single cream
275 g
medium eggs
3

Balsamic Glaze and Assembly

balsamic vinegar
100 g
caster sugar
40 g
Roquefort cheese crumbled
50 g

Difficulty

medium

Nutrition per 1 slice

Sodium 1060 mg

Protein 20 g

Calories 2346 kJ / 566 kcal

Fat 45 g

Saturated Fat 15 g

Carbohydrates 16 g

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UK and Ireland

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