46 | living nikki legon’s cuisine Sometimes old and trusted favourites are what is needed. Nikki takes a look back at some of the recipes that have proved to be popular with LIVING readers...
Nikki Legon's
Favourite
Living
cuisine
recipes
Fig, Caramelised Onion and Goat's Cheese Tart
Fig, Caramelised Onion and Goat’s Cheese Tart Pastry case 250g plain flour 125g unsalted diced cold butter 2 egg yolks large pinch of salt very cold water if needed Filling 6 white onions, sliced finely 4 goat’s cheese logs 1 handful crushed walnuts 5 or 6 figs depending on size honey to drizzle
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METHOD Put the flour and butter into a large baking bowl, rub the butter and flour together until the mixture resembles bread crumbs. Add the egg yolks and pinch of salt and, using a knife, stir together. Roll into a ball, if the pastry feels dry add a touch of water. Pop it in the fridge for 30 minutes. Remove from the fridge and let it come to room temperature before rolling out. Line a 23cm flan dish with the pastry and place in the fridge for 30 minutes before blind baking for 20 minutes. Any additional pastry can be frozen for another time. Cook the onions in a little oil and butter for around 40 minutes until golden. Line the base of the tart with the onions. Cut each goat’s cheese into 4 and sit around
the tart facing upwards. Crumble the walnuts over and top with the halved figs, skin side down. Place a round of cooking parchment over the top of the tart and cook for10 minutes at 190°C. Removing the parchment, drizzle with a little runny honey and cook for a further 10 minutes.
Roasted Tomato & Ricotta Crostini serves 6
3 tbsp balsamic vinegar 3 tbsp olive oil 2 tsp light brown sugar 2 large cloves of garlic, crushed 2 tsp thyme leaves salt and pepper to taste 30 small tomatoes
