75g organic unsalted butter, plus extra for greasing
30g walnuts, bashed to a fine crumb
For the filling:
4 large eggs
150g crème fraiche
1 teaspoon Dijon mustard
2 small sweet potatoes (approx 300-400g weight)
3 small, ripe figs
100g Comté cheese, grated
4-5 sprigs fresh thyme
3/4 tsp sea salt and freshly ground black pepper
To make the pastry:
Place the walnuts and half the flour in a food processor and blitz until fine. Add the processed mixture to a bowl with the flour and salt. Rub in the butter until you achieve a breadcrumb texture (or blend in a food processor). Add enough cold water to make the mixture come together to form a firm dough, and then rest it in the fridge for 30 minutes.
Roll out the pastry on a lightly floured surface and line a 22cm/8½inch well-buttered tart dish. Place the pastry gently into the dish and chill in the fridge for a further 20 minutes whilst you preheat the oven to 180 degrees/Gas 4.
Remove the pastry case from the freezer and line the base of the pastry with baking parchment and then fill it with baking beans. Place the dish on a baking tray and bake blind for 20 minutes. Remove the beans and parchment and return to the oven for another five minutes to cook the base.
For the filling:
Meanwhile, peel and chop the sweet potato into 1-inch sized cubes. Steam the potatoes until soft.
Once the base of the tart is cooked, place the cheese on the bottom first, then the sweet potato cubes. Whisk together the crème fraiche, milk, eggs, thyme leaves and mustard. Season generously with a couple of pinches of sea salt and a good grinding of black pepper. Pour the egg mixture over the top. Slice the figs into quarters and place on the top. Return the tart back to the oven.
Cook for 30-35 minutes, or until the filling is just set. Leave to cool slightly, for 10 minutes before serving.
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