40g gorgonzola or blue cheese
2 teaspoons parsley, chopped
Sea salt and cracked pepper
2 figs, quartered
¼ cup walnuts, roasted
Micro herbs or watercress
1 readymade frozen shortcrust pastry sheet (or make pastry below)*
1 cup plain flour
75g butter, chopped
- Shortcrust pastry – In a food processor place flour, butter and salt and process until mixture resembles fine breadcrumbs. While the motor is running add enough cold water (about 1-2 tablespoons) to form a smooth dough. Turn the pastry out and knead lightly. Wrap in plastic and chill in the fridge for 30 minutes. Roll out pastry on a floured work surface until 5mm thick and cut two circles large enough for tart pans.
- Line 2 x 10cm fluted loose base tart tins with pastry (or store bought pastry) and chill in the fridge for another 30 minutes. Preheat oven to 180°C (350°F) line with baking paper, fill with pastry weight or uncooked rice. Blind bake in the oven for 10 minutes, or until edges are golden remove pastry weights or rice and bake for a further 2 minutes or until the base is dry. Remove from oven and cool.
- Place walnuts on a baking tray and roast for 3 minutes. Remove from the oven and cool.
- In a food processor place mascarpone, gorgonzola and egg and blend until smooth. Stir in parsley and season with salt and pepper. Pour into pastry shells, (don’t over fill) place on a baking tray and bake in the oven at 180°C (350°F) for 10 – 15 minutes until set and golden. Remove from oven, cool slightly and remove from the tart pan.
On two serving plates, place mescalin leaves on the side of the plate, scatter walnuts over the top and watercress or micro herbs. Place warm tarts near salad arrange figs on top and garnish with watercress or micro herbs and serve.