Shamembert, Onion Chutney & Fig Tart

Shamembert, Onion Chutney & Fig Tart



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. 

Once the pastry is pre-baked, add some onion chutney to the pastry, before layering with sliced figs, ¾ of your Sham (in chunks) and seasoning. 

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.