Honeyed Fig & Goats Cheese Tarts with Walnuts & Chocolate Balsamic Sauce
When I first started this blog, I envisioned creating a number of savoury recipes using chocolate, but somehow my sweet tooth got the better of me and not many savoury dishes have in fact appeared. So when I made contact with a certain talented and loquacious goat called Ethel (how many goats do you know on Twitter?), I bucked my ideas up. Ethel kindly invited me to join in the #CapricornChallenge and I was delighted. The idea is to come up with an exciting recipe or three using Capricorn Cheese and a number of ingredients provided as inspiraton. There is no rule to say that the results have to be savoury, but I wanted to expand my culinary horizons.
Goats and I go back a long way. When I was a child I spent many a happy week on a remote Cornish smallholding where I went to bed by candlelight and drew water from the well. As well as feeding the steaming pot of mash from the range to the chickens and moving the sheep from field to field, I spent much of my time with the goats. Taking Starlight and Moonlight out each day to keep the brambles down was one of my duties as was collecting branches from the hedgerows to feed them with. Sadly my attempts at milking were less than successful, but I did get to drink a lot of goat’s milk and try my first ever goats cheese. I also learnt that the front end of a goat can be somewhat dangerous; on occasion Moonlight took exception to being moved around and would butt to get her point across.
I’m sure Ethel is much better behaved. She must be because a hamper filled with good things including some of her own wonderful cheese duly arrived from her home in Somerset, over the border in England. Plenty of ideas immediately sprang to mind. Some friends were the unsuspecting guinea pigs for one of those ideas: a Mediterranean inspired creation which I turned into a starter. This would also work well as a light lunch. To give the starter its chocolate hit, I started by making some chocolate balsamic vinegar.
This is what I did to serve four as a starter:
Spiced Chocolate Balsamic Vinegar
- Dry fried 1/2 tsp cumin seeds in a small saucepan for a few minutes until a delicious warm aroma arose.
- Poured in 100ml of a good quality balsamic vinegar.
- Added 25g caster sugar and stirred until the sugar had dissolved.
- Simmered mixture for a couple of minutes.
- Poured over 25g of 70% dark chocolate (G&B) and stirred together until melted.
- Poured into a bottle, left to cool then capped.
- Rolled half a block of all butter puff pastry into a 9″ square then cut into four square pieces.
- Placed these onto a lined baking tray.
- Cut a cross into four fresh figs, cutting to about 3/4 of the way down.
- Placed a fig on each square of pastry.
- Scattered a sprig of thyme over each one.
- Cut 50g Capricorn Goats Cheese into eight pieces and stuffed the centre of the figs with two pieces each.
- Drizzled each fig with 1/2 tsp honey.
- Scattered a few chopped walnuts over the top.
- Baked in the oven for 10 minutes at 200C until the pastry was risen and golden, the cheese had melted and the walnuts had toasted.
- Drizzled with the chocolate balsamic.
- Placed onto 4 plates and served immediately.
If I’m lucky, one of my recipes might get picked as a #CapricornChallenge finalist which gets my recipe included in the Capricorn Kitchen.
As thyme was an important constituent of these tarts, I’m including them in Herbs on Saturday – a lovely challenge run by Karen of Lavender and Lovage. As I don’t use herbs in my chocolate creations very often, I don’t get the chance to enter very often either.
Although I’ve already entered this month’s One Ingredient with my figgy flapjacks, I used dried figs. However they are nothing like fresh figs, so I am entering this one too. Laura of How to Cook Good Food and Working London Mummy alternate hosting this monthly challenge.
Figs are in full season right now, so I am also entering this into Simple & in Season, hosted this month by Katie Bryson of Feeding Boys and a Firefighter. This monthly challenge is the brainchild of Ren of Fabulicious Food.
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