Pastry case

135g spelt flour, or plain flour, plus extra for dusting
40g polenta (not instantaneous or brief-cook dinner)
100g butter, very cold, cubed
½ tsp salt
2½ tbsp of water, cold

Pumpkin filling

3 big eggs
100g smooth goat’s cheese, crumbled (i like rosary goat’s cheese)
260g pumpkin purée, (from a can or make your own)
¾ tsp salt
½ tsp freshly ground black pepper
¼ tsp smoked paprika
¼ tsp freshly grated nutmeg, plus extra to decorate
120ml whole milk
3 tsp lemon thyme leaves, plus greater to decorate
Three figs, large, halved

COOK WITH FIGS:First, make the pastry. Positioned the flour, polenta, butter and salt in a food processor and blitz in brief to high-quality crumbs (or rub the butter into the other elements along with your fingers). Add the water progressively, pulsing the food processor (if the use of) as you go, till the mixture just begins to come collectively while pressed between your hands. Shape right into a flat disc, wrap in hold movie and relax in the refrigerator for 1 hour.

COOK WITH FIGS:Preheat the oven to one hundred ninety°c/gas mark 5. After it has chilled, roll the pastry out on a floured work floor to round 5mm thick, then use to line a 9cm unfastened-bottomed tart tin, urgent it into the edges of the tin with a smaller ball of pastry. Trim any overhanging pastry.

COOK WITH FIGS:Line the pastry case with baking parchment and baking beans. Bake within the oven for 25 minutes, then dispose of the baking beans and parchment and bake for some other 5 minutes, until the case is mild golden and company. Meanwhile, make the filling. Whisk the eggs and goat’s cheese in a big bowl or jug until completely easy. Whisk in all the final components, besides for the figs.

COOK WITH FIGS:Whilst the tart case has baked, depart to chill for 5 mins then cautiously pour the filling combination into the case. Set up the figs over the top of the filling and sprinkle with a little extra lemon thyme and some other grating of nutmeg. Bake for 30-35 minutes, or till the filling has handiest a totally slight wobble when you circulate the tart tin, and has puffed up and became mild golden around the rims.

COOK WITH FIGS:Go away to cool for 10 mins before serving warm, or set apart and serve at room temperature

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