Fig tart
with blue cheese, walnuts, miel de caña and herbs
with blue cheese, walnuts, miel de caña and herbs
Oh my God. It’s August and since it’s unbearably hot right now, one seeks some cooling in the air-conditioned kitchen. Yes, hard to believe but true. Even here there are moments when you prefer to be indoors rather than outdoors – for other reasons though 🙂
Since the figs happen to be pretty well ripe and we happened to have a piece of Roano Azul in the fridge, we thought we could make a delicious quiche out of it.
Roano Azul is a blue cheese made from raw goat’s milk. Unfortunately, it doesn’t come from Andalusia but at least it comes directly from the neighbouring province of Murcia. This cheese is very aromatic and also a bit sharp, which is why the quantity in the quiche should not be increased 😉
In London, Ruano Azul has already won a silver medal, so it’s okay for a non-andalusian product to find its way into our recipes.
If, by the way, a blue goat’s raw milk cheese is too intense for you, you can of course use any other blue cheese or a very mild soft goat’s cheese. In this case, however, I would simply use honey instead of miel de caña or maple syrup, as its sweetness suits a cream cheese better.
PiXel from Bodegas Bentomiz is my choice on this occasion. A white wine made from 90% Pedro Ximenez (yes, you read that right) and 10% Moscatel de Alejandría. A light wine with fruity citrus notes, a bit of pineapple and an enjoyable touch of minerals – simply great with this tart.
We wish you lots of fun when baking our fig tart with blue cheese and walnuts.