- Prep Time
- 10 mins
- Total Time
- 1 h 25 m
- Serves
- 10
Ingredients
- 1
- refrigerated rolled pie crust
- 2
- eggs, beaten
- 3/4 cup
- 35% whipping cream
- 175 mL
- 1/4 tsp
- salt
- 1 mL
- pinch pepper
- 7
- fresh figs, quartered
- 1/2 cup
- crumbled blue cheese, such as Danish, Stilton, Roquefort or Gorgonzola, divided
- 125 mL
- 2 tsp
- finely chopped fresh thyme
- 10 mL
Method
Step 1
Preheat oven to 375ºF (190ºC). Fit pastry in 9-in. (23-cm) tart pan with removable bottom; trim off excess pastry. Prick bottom of tart shell all over with fork; line with foil. Fill with pie weights (such as dried beans or rice). Place on parchment paper-lined baking sheet. Bake 10 min. Remove foil and weights. Bake tart shell another 10 min. until pastry is lightly golden. Set aside to cool.
Step 2
Meanwhile, whisk together eggs, whipping cream, salt and pepper. Pour egg mixture into tart shell. Arrange figs in egg mixture. Scatter half of the blue cheese around the figs. Sprinkle thyme over top of cheese and egg mixture. Bake 20 min.; remove tart from oven and sprinkle with remaining cheese. Bake tart another 20 min. or until crust is golden brown and filling is set. Let stand 10 min. before slicing.
Tips
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