FRESH FEAST

STEP INTO SPRING WITH A MENU OF SCRUMPTIOUSLY LIGHT DISHES THAT CELEBRATES THE BEST INGREDIENTS OF THE SEASON

- KERRIE WORNER

GOATS CHEESE, WALNUT & FIG TARTS

Makes 8

• 4 sheets ready-rolled puff pastry, thawed

• 1 egg, beaten

• 1/3 cup (80g) fig jam

• ½ cup (60g) walnuts, finely chopped

• 3 tsp chopped thyme leaves, plus extra sprig tips for garnish

• 120g goats cheese (see tip, below)

• Honey, to drizzle

1. Preheat oven to 200°C. Grease and line 2 oven trays with baking paper. Place 2 sheets of pastry on top of one another. Roll out on a lightly floured surface until it is stuck together, about 28cm square.

2. Use an 11cm round cutter to cut out 4 rounds. Place on one of the prepared trays. Use an 8.5cm round cutter to gently press a border through first layer of pastry, but not all the way through. Brush rounds with egg. Repeat with other 2 sheets of pastry.

3. Spread jam evenly in the small circle of each round. Sprinkle evenly with walnuts, saving some for the top. Sprinkle with chopped thyme. Crumble goats cheese evenly over the top of each, keeping filling within inner circle. Sprinkle with reserved walnuts.

4. Bake for 15-17 minutes, or until puffed and golden. Remove and allow to cool (press down any pastry that has puffed in the centre with the tip of a spoon). Drizzle lightly with honey and sprinkle with extra thyme tips to garnish. Serve.

TIP