[vc_row type=”in_container” full_screen_row_position=”middle” scene_position=”center” text_color=”dark” text_align=”left” overlay_strength=”0.3″ shape_divider_position=”bottom”][vc_column column_padding=”no-extra-padding” column_padding_position=”all” background_color_opacity=”1″ background_hover_color_opacity=”1″ column_shadow=”none” column_border_radius=”none” width=”1/1″ tablet_text_alignment=”default” phone_text_alignment=”default” column_border_width=”none” column_border_style=”solid”][nectar_image_comparison image_url=”6671″ image_2_url=”6670″][vc_column_text]

A tart recipe using local ingredients prepared by the pros.

Serves 6

Prep time 30 mins


1 sheet frozen puff pastry
All-purpose flour (for dusting)
1 garlic clove – finely grated
40 ml olive oil, divided, plus more for drizzling
1 lemon – thinly sliced into rounds
Fresh basil leaves, torn
500 g ripe heritage tomatoes – sliced about half cm thick
5 fresh figs – sliced
4 fresh Maltese goats cheeselets, drained


Preheat oven to 190° C. Dust a clean working surface with some flour and roll out puff pastry, transferring to a sheet of parchment paper. Prick pastry with a fork, leaving a 2cm border around the edge, place on a baking tray.

Combine garlic and 20ml olive oil in a small bowl, brush the dough with the garlic oil. Layer the lemon slices on the oiled pastry, scatter the shredded basil over the lemon slices. Arrange the sliced tomatoes and figs on top, sprinkle with rock salt and fresh ground pepper, then drizzle with some olive oil.
Bake tart until edges of pastry are browned, puffed, and crisp, 30–35 minutes. Allow the tart to cool slightly. Drizzle with some more oil and top with the goats cheeselets broken into small chunks

More recipes by Stefan Hogan here[/vc_column_text][/vc_column][/vc_row]