- 250g blue cheese
- 2 free-range egg whites, whisked until frothy
- 1 tbsp crème fraîche
- soft butter, for greasing
- 1 packet shop-bought shortcrust pastry
- 1 tbsp rosemary, finely chopped
- 4 juicy ripe figs
- 4 small pastry cases
1. Put the cheese in a bowl and using a fork, lightly crush into chunky pieces.
2. Add the frothy egg white and crème fraîche and mix to a coarse paste. Season and then chill.
3. Preheat oven to 200ºC.
4. Grease the pastry cases using the soft butter and roll out the pastry to about 3mm thick.
5. Cut out rounds (using the pastry cases upside down as a size measurement) and gently place into pastry cases, pushing the edges up and into the creases.
6. Prick the bottom using a fork, and spoon the cheese mixture in until ¾ full. Place in fridge for 20 mins.
7. Take out the fridge and sprinkle with rosemary and bake for 10 mins.
8. Meanwhile, slice a cross through the top of each fig and squeeze the base to open. Remove the pastry cases and push one fig into each one. Return to oven for a further 15 mins. Serve immediately.
Recipe Diane Heierli • Photography C&D Heierli
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