Caramelised Fig & Goat’s Cheese Tart

Be careful not to over handle the pastry, or it will shrink on baking

1. Preheat oven to moderate, 180 C.

Grease a 22-cm round flan pan with removable base. Line an oven tray.

2. SOUR CREAM PASTRY

In a food processor, pulse flour and butter together until fine crumbs form. Add sour cream and pulse until a ball forms.

Form into a disc. Wrap in plastic wrap.

Chill 20 mins.

3. Roll pastry between two sheets baking paper to 3 mm thick. Ease into the pan. Chill 30 mins. Trim. Bake blind 15 mins. Remove filling, bake 10 mins.

4. Whisk eggs, cream and chives together.

Season. Pour into pastry case. Dot with goat’s cheese. Bake 25 to 30 mins until just set (centre will have a slight wobble). Cool completely in pan.

5. Meanwhile, drizzle figs with balsamic glaze and season. Roast 20 mins until sticky and beginning to soften. Cool.

6. Pile figs on tart with torn prosciutto.