I was quite pleased with myself making this because I made the rough puff pastry from scratch but (due to current supplies of flour) I had no plain flour. I used self-raising flour instead and it worked perfectly well. Please use ready made puff pastry if you wish. I also made the greengage jam from scratch last year. Any slightly tart tasting plum jam will substitute. I love the combination of honey tasting ripe figs with salty, tangy blue cheese and slightly sour plum jam.
Ingredients (serves 2)
Rough puff pastry (made from 170g flour and 120g butter)
Beaten egg or milk for glazing
2 heaped tbsp greengage jam
40g soft blue cheese (I used St Agur)
Slices of ripe fig
Method
Ingredients (serves 2)
Rough puff pastry (made from 170g flour and 120g butter)
Beaten egg or milk for glazing
2 heaped tbsp greengage jam
40g soft blue cheese (I used St Agur)
Slices of ripe fig
Method
- Heat oven to 180C
- Roll out the pastry to approximately 11 inch x 4 inch rectangle. Trim the edges with a sharp knife.
- Place pastry on a non stick baking sheet. Use a sharp knife to score a 1/2 inch margin around the edge.
- Brush the margin with beaten egg and bake for 20 mins.
- Spoon the jam inside the margin and spread out. Add the blue cheese and then arrange the fig slices over the top.
- Bake for a further 10 minutes
