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Fig Blue Cheese Fennel Galette

Course Main Course

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

Instructions
 

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