Even London fig trees seem to be overhanging with fruit right now, dropping heavily onto pavements over back walls. They’re a firm favourite of mine — jammy and sweet, but possessing that delicate floral note that allows them to pair so spectacularly in savoury recipes too. Here are some great ways to make the most of their short season.
That lovely balance of sweet and savoury, jammy figs in crisp golden pastry. Serve with a mixed leaf salad.
Recipe
Makes 6 portions
270g packet ready rolled filo pastry sheets, fridge cold
200g feta, crumbled
4 figs, stem trimmed, sliced lengthways down the middle and finely sliced
2 shallots, finely sliced
1 tsp picked thyme leaves
2 medium eggs
2 tbsp milk
1 tbsp sesame seeds (black, white or mixed)
1 tbsp runny honey
Olive oil
Salt & pepper
Place the shallots in a pan with a little oil over a medium heat. Stir from time to time until softened and gently caramelised. Stir in the thyme and turn off the heat. Set aside to cool slightly
Cut the filo sheets in half lengthways, then fold each half over twice lengthways (so it is 3 times the thickness)
Oil a roughly 26-28cm round baking tray, oven-proof pan or quiche tin (or line with parchment). Starting from the outside arrange the strips of filo standing on their sides so that they form a rose pattern and cover the base of the dish (see image)
Tuck the shallots, feta and figs between the layers of the filo
Whisk together the egg and milk with salt and pepper, pour evenly across the tart
Scatter over the sesame seeds and drizzle or spray generously with oil
Bake for 20-25 mins until golden, then drizzle over a little honey and allow to cool before slicing
A deliciously dense and sticky bread / cake hybrid. Great as here topped with yoghurt, honey and fresh figs for breakfast. Also wonderful on a cheese plate or toasted in a pan and slathered in salted butter.
Comments
Nothing yet. Say the first thing.
Sign in to join the conversation.