Fig, walnut and roquefort tart with raddichio and vincotto
Savoury Walnut Frangipane
50g plain flour
100g unsalted butter
7g sea salt
2 eggs, whole
150g cold unsalted butter, diced
260g plain flour
1 tsp sea salt
1 tsp white wine vinegar
35ml water (cold)
10 ripe figs
1 head raddichio
150g roquefort cheese
Process butter and flour until it resembles bread crumbs.
Add the salt, vinegar and cold water, pulse until pastry dough forms a ball.
Form pastry into a disc of about 14cm wrap and rest for 1 hour.
Blitz the walnuts in a food processor
Add the flour and butter, process until smooth.
Add honey, salt and eggs one at a time process until combined.
Roll out the pastry on lightly floured bench to line a 24cm tart tin, blind bake at 170 degrees celcius for 12 minutes.
Take baking beans out and cook for a further 4 minutes.
Add frangipane to the tart case and spread over base to 1cm thickness and cook for approximately 12 - 15 minutes or until frangipane is cooked.
Remove from oven and add torn figs and roquefort to the top of the tart.
Dress the raddichio with the vincotto, a pinch of salt and extra virgin oil.
Cut the tart into 8 and serve with raddichio salad.
Or just come into Bistro Elba and let our kitchen team do all the work