Fig Cracked Pepper and Goats Cheese Tart Tar Tin

Recipe by Daniel Hurley of For Chefs


  • 10g butter
  • 8 Figs, halved
  • ½ cup Castor sugar
  • 100ml water
  • 1 sheet frozen puff pastry, partially thawed
  • Goats cheese – to serve
  • Cracked pepper


– Preheat oven to 220°C (200°C fan-forced).
– Make a caramel with the sugar and a little water and remove from heat once the desired colour has been reached.
– Melt in the butter.
– Place the halved figs over the base of the pan.
– Cut a round from the pastry to fit over the layered figs, tucking in at the edge.
– Bake for 12-15 minutes or until golden and puffed.
– Stand in the pan for 5 minutes.
– Turn out onto a plate.
– Sprinkle goat’s cheese and cracked pepper over the top to serve.

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