Equipment
Ingredients
Shortcrust Pastry
- 200 g plain flour
- 100 g unsalted butter, cold and cubed
- 2 g salt
- 40 ml water, ice cold
Tart Filling
- 200 g soft goat cheese, crumbled
- 150 ml creme fraiche
- 3 eggs
- 150 g marinated artichoke hearts, drained well and quartered
- 10 g fresh dill, finely chopped
- 10 g fresh chives, finely chopped
- 5 g fresh tarragon, finely chopped
- 1 garlic, minced
- 1 lemon, zested
- 3 g salt
- 1 g black pepper, freshly ground
Roasted Fig and Chicory Salad
- 6 fresh figs, halved
- 2 chicory, leaves separated
- 30 ml olive oil, divided use
- 15 ml balsamic vinegar
- 15 ml honey
Nutrition (per serving)
Method
Combine the plain flour and salt in a large mixing bowl.
Rub the cold, cubed butter into the flour using your fingertips until the mixture resembles coarse breadcrumbs.
Drizzle the ice-cold water evenly over the mixture and gently bring it together to form a rough dough.
Shape the dough into a flat disc, wrap tightly, and chill in the refrigerator for 30 minutes.
Preheat the oven to 200°C (390°F).
Roll the chilled dough out with a rolling pin on a lightly floured surface until it is approximately 3mm thick.
Carefully transfer the dough into a 23cm tart tin, pressing it gently into the edges while leaving a slight overhang.
Prick the base evenly with a fork and chill the lined tin in the freezer for 15 minutes to relax the gluten.
Line the chilled pastry case with parchment paper, fill evenly with baking beans, and blind bake in the 200°C (390°F) oven for 15 minutes.
Remove the parchment paper and baking beans, then return the tart case to the oven for a further 5 minutes until the base is pale golden and dry to the touch.
Remove the tart shell from the oven and lower the oven temperature to 160°C (320°F).
Whisk the eggs, soft goat cheese, creme fraiche, minced garlic, lemon zest, salt, and black pepper together in a mixing bowl until a completely smooth liquid is formed.
Fold the finely chopped dill, chives, and tarragon evenly into the cheese and egg mixture.
Arrange the drained and quartered artichoke hearts in an even layer across the bottom of the pre-baked tart shell.
Carefully pour the herbed goat cheese mixture over the artichokes, ensuring they remain evenly distributed.
Bake the assembled tart at 160°C (320°F) for 25 to 30 minutes until the filling is just set but still retains a slight wobble in the very center.
Place the halved fresh figs on a baking sheet, then drizzle with half of the olive oil, the balsamic vinegar, and the honey.
Roast the figs in the oven alongside the tart for the final 10 minutes of its cooking time, until tender and caramelized.
Remove the tart from the oven and allow it to rest in the tin for 15 minutes before carefully trimming the pastry overhang and releasing it.
Toss the separated chicory leaves gently in a large mixing bowl with the remaining olive oil, a pinch of salt, and the warm resting juices from the roasted figs.
Slice the warm tart and serve immediately alongside the dressed chicory leaves, crowning the salad with the warm roasted figs.
Chef's Notes
- Keep your butter and water ice cold when making shortcrust pastry. Cold ingredients prevent the butter from melting into the flour too early, ensuring the gluten remains relaxed and the final crust is beautifully flaky.
- Drying the marinated artichoke hearts thoroughly on paper towels is a crucial step. Any excess moisture or oil pooling at the bottom of the pastry shell will prevent the custard from setting and lead to a soggy bottom.
- The residual heat of the tart will continue to gently cook the custard once it is removed from the oven. Aim to pull it out when there is still a noticeable wobble in the dead center to prevent a rubbery, over-cooked texture.
- The success of the salad relies entirely on temperature contrast. Serve the figs while they are still warm to slightly wilt the chicory; this action releases the volatile aromatic compounds in the leaves and balances their natural bitterness.
Storage
Refrigerator: 3 days — Store the tart covered in an airtight container. The salad must be made fresh and does not keep.
Reheating: Reheat tart slices in a 180°C/350°F oven for 10-12 minutes to restore the pastry crispness.
