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Fig Blue Cheese Fennel Galette

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Course: Main Course
Ingredients Method

Ingredients
  

  • 1 roll Paneton Flaky Pastry cut into 8 rectangles
  • 12 figs 1 1/2 per tart
  • 8 tbsp marmelade
  • 100 g blue cheese
  • 24 walnut halves
  • fennel flowers if unavailable use thyme

Method
 

  1. Preheat your oven to 200°C
  2. Line a baking tray with non-stick baking paper
  3. Cut your flaky pastry into 8 rectangle portions
  4. With your knife, gently score a 1cm line around the edge to allow a border to rise
  5. Smear a tablespoon of marmelade on the base of each pastry
  6. Place figs and walnuts on top
  7. Bake for 10 minutes at 200°C and then reduce temperature to 170°C until pastry has cooked through and golden brown
  8. Right before serving add the blue cheese and fennel flowers