I reckon Eve was tempted not by an apple or a pomegranate, but a fig. If Adam was waving one of those babies at me I'd think that original sin was a good idea too. I love figs and I love goats cheese, so when I saw this recipe in Donna Hay's beautiful Seasons cookbook I had to make it.
All the ingredients are available at our wonderful farmers markets (bar the frozen pastry). Figs are in season NOW so make the most of their availability, I promise you won't regret it!
2 x 200g sheets store-bought shortcrust pastry. I used puff and it worked just fine
125g goats cheese
4 black figs, halved
3/4 cup (185ml) single (pouring) cream: next time I will just use organic milk & see what happens
1 tbsp chopped chives
1/4 cup (20g) finely grated good quality parmesan cheese
sea salt & cracked black pepper
Preheat the oven to 180 degrees C (355F). Cut each pastry sheet into 4 squares. Line 8 lightly greased 8cm-round, fluted tart tins with pastry. I had a pie maker with ceramic tart cases so I used those instead. If you have them, you should ensure they're dusted with flour so they don't stick. I had to spear mine out with a sharp knife....
Trim excess pastry and lightly prick bases with a fork. Divide the goat's curd and fig halves among the cases. Place the eggs, cream, chives, parmesan, salt & pepper in a bowl and whisk until well combined.
Pour the egg mixture into the cases and bake for 25 minutes or until puffed and set.
The recipe says to cool to room temperature, but I like them a little warm. Makes 8. Serve with rocket, parmesan and pine nut salad.