320g puff pastry sheet
4 tbsp caramelised onion chutney
4 figs, thinly sliced
300g goats cheese log, thinly sliced
3 sprigs thyme leaves picked
Preheat the oven to 200˚C/180˚C fan/ gas 6. Unroll the pastry and cut a 0.5cm border around the
pastry, making sure you don’t cut into the pastry too far. Spread the caramelised onion chutney over
the base of the tart but avoiding the border. Top with slices of goats cheese and fig till the whole tart
is covered but not the border. Sprinkle over the thyme leaves.
Bake for 15- 20 minutes until golden brown, leave to cool and serve warm or cold.
Great served with a rocket salad.