Fig, Brie and rosemary tart from Milk. Made. : A Book About Cheese: How to Choose It, Serve It and Eat It (page 172) by Nick Haddow

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Notes about this recipe

  • Foodycat on April 28, 2020

    The filling is delicious, although I think it needs an extra egg. The pastry was too sweet and had a very fluffy, almost cake-like consistency which made it too dessert-y with the quite savoury filling. There was also too much pastry for the amount of filling. Next time I would either do a plain buttery shortcrust or a walnut pastry.

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