Fig, Roquefort and Prosciutto Tart

Toppings

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

Nut Crust Base

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

Filling

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

Balsamic Glaze and Assembly

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