- Sheet of puff pastry (vegan-friendly)
- 3-4 fresh figs
- Rubie in the Rubble onion chutney
- ¾ of a Shamembert
- Salt and pepper
- Drizzle of maple syrup & rocket leaves to serve (optional)
Preheat the oven to 200°c.
Cover a large baking tray with baking paper and lay out the pastry on top of this (we did this in a round pie dish but would probably work better on a large rectangular baking tray).
Score a 1cm border around the edge of the pastry with a knife and prick the middle all over with a fork (make sure to properly pierce the pastry with your fork or you’ll end up with the middle puffing up whilst it’s pre-baking. If this happens to you don’t worry it’s not a disaster, just gently press down the air bubbles in the middle of the tart and add your toppings as usual).
Bake your pastry for 10-12 minutes until it’s starting to go golden and is puffing up around the edges. Whilst this is pre-baking, add a tbsp of vegan to a frying pan and melt on a medium heat.
Turn the oven down to 180c and bake again until the pastry is cooked through and nicely browned. This should take about 10-14 minutes.
Top with the rest of the sham, some rocket leaves (optional) and a drizzle of maple syrup or agave before slicing and serving.