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  • 1 tbsp olive oil
  • 4 sheet ready-rolled filo pastry, each one halved
  • 75 g half-fat crème fraîche
  • 125 ml British semi-skimmed milk
  • 15 g Italian hard cheese, grated
  • 3 medium British free-range eggs
  • 7.5 g fresh thyme, leaves washed and picked
  • 125 g goats' cheese, crumbled
  • 140 g fresh figs, halved
  • 200 g bag mixed leaf salad


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas 4. Brush an 18cm round loose-bottomed cake tin with a little of the oil, then line with 1 sheet of filo pastry. Layer the remaining sheets of pastry, laying the sheets on top of each other, brushing with oil between each layer.

  2. 2

    Put the crème fraîche, milk, grated hard cheese, eggs and most of the thyme in a bowl and mix together. Stir in the crumbled goats’ cheese, season with black pepper, then pour the mixture into the tart.

  3. 3

    Arrange the halved figs, cut-side up, over the top and scatter over the remaining thyme. Bake in the oven for 45 minutes, until golden and set.

  4. 4

    Let the tart cool slightly, then slice and serve with the salad.

Nutritional Details

Each serving provides
  • Energy 1252kj 299kcal 15%
  • Fat 20.0g 29%
  • Saturates 10.2g 51%
  • Sugars 5.6g 6%
  • Salt 0.7g 12%

% of the Reference Intakes

Typical values per 100g: Energy 695kj/166kcal

Each serving provides

8.0g carbohydrate 2.4g fibre 14.1g protein

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