Friday, 3 June 2011

Fig, goats cheese & artichoke tart

Eggs, marscapone, basil, artichoke, lemon, basil oil, dried fig, pine nuts, goats cheese, 4oz plain flour, 2oz butter.
1) To make the shortcrust pastry measure 4oz of plain flour and 2oz of cold butter. Cut the butter into small cubes and drop along with the flour into a food processor until the mixture resembles breadcrumbs. Drip in 2-3 tablespoons of cold water until the mixture quickly forms a ball. Wrap this in clingfilm and put in the fridge for 15 minutes. Roll out and cut circles of pastry. Press firmly into a Yorkshire pudding tin and blind bake for 5 minutes in the oven and set aside to cool.

2) To prepare the artichoke vinaigrette: Break the stem of the artichoke as close to the base as you can, then put the artichoke head first into a pan of hot, salted water and keep it submerged with an upturned pan lid (or plate). It will take 20-30 minutes to cook until tender - test the base with a knife - if it goes in smoothly it's ready! Slice the artichoke leaves and mix into equal parts of basil oil, lemon juice and sprinkle with chopped basil.

3) Slice the dried fig and goats cheese and layer, along with the basil leaves and artichoke into the pastry case.

4) Whisk together 1 egg and 1 tablespoon of marscapone. Spoon over the tart, top with pine nuts and bake in the oven for 12-15 minutes.

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