Fig, Proscuitto and Blue Cheese Tart

Try using autumn fruits such as figs - paired with rich earthy cheeses and hams for a robust dinner that everyone will remember for all the right reasons.

1 sheet short crust pastry

3 medium potatoes

3 figs

100g finely sliced proscuitto

100g blue cheese - the stronger the better

100 ml light sour cream or plain European yoghurt

2 eggs

1/4 cup chives

METHOD:

Prepare shortcrust pastry and blind bake in hot oven for 20 minutes using baking beans (see picture).

Finely slice potatoes and fry in pan until lightly golden. Transfer to base of prepared crust.

Finely slice figs into small segments and arrange on top of potato. Places bunches of proscuitto around figs.

In small saucepan, melt cheese and add to cream or yoghurt. Once this has slightly cooled, whisk two eggs and add these to the mixture. Pour cheese sauce over tart, top with chopped chives and bake for a further 20 minutes or until set.

Allow to rest for 5 minutes before serving.