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Fig, Roquefort and Prosciutto Tart

Fig, Roquefort and Prosciutto Tart
4.3 12 ratings
Prep. 30 min
Total 1 h 30 min
8 slices
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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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