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- Preheat the oven to 200°C/180°C fan/ gas mark 6.
- Line a large baking tray with baking parchment. Add the sheet of shortcrust pastry to the tray.
- Mix half the goat’s cheese and pesto together until well combined, spread it over the pastry, leaving 1cm around the edge uncovered. Scatter the onion over the pesto and fold the uncovered edge of pastry inward, all the way around. Pinch the four corners of the pastry and brush with the egg wash. Bake for 20 minutes until the pastry is golden brown and the onions are charred slightly. Remove and allow to cool for five minutes.
- Dot the remaining goat’s cheese over the tart, top with the figs, a drizzle of the balsamic vinegar, rocket and chopped walnuts. Transfer to a cutting board, portion and serve with your favourite summer salad.
Per serving: 788kcals, 53.4g fat (12g saturated), 57.3g carbs, 12g sugars, 22.5g protein, 3.7g fibre, 0.395g sodium
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