We made this tart to show our appreciation for figs!
for 8 portions:
- 350g 1 sheet store-bought shortcrust pastry
- 225g halloumi cheese
- 6 figs
- 4 eggs
- 180ml single low-fat pouring cream
- 80g finely grated parmesan
- 4 tbs breadcrumbs
- few basil leaves
- sea salt and cracked black pepper
Preheat oven to 200°C. Tart form (28 cm diameter), grease with butter. Fit the pastry into the form, lifting up and pushing the edges. Pierce bottom with a fork in several places, sprinkle with bread crumbs so that it covers the entire bottom (this will prevent it from soaking). Cut figs in half, break up halloumi into small pieces, arrange all in the form. Place eggs, cream, parmesan, salt and pepper in a bowl and whisk until well combined. Pour into form, decorate with basil leaves and bake for 40-45 minutes or until puffed and set.