2. Slice the goat's milk cheese before
placing it on the dough but leave a 1cm
gap all the way round the edge. Season
with salt and black pepper. Place the fig
slices on the cheese, overlapping them
slightly, and sprinkle the fresh thyme
3. Bake the large tart for 45-60 minutes
until it is crisp, golden brown and
cooked through. If you make two smaller
tarts, bake for 25-30 minutes. Drizzle
with hot honey and serve.
Wine suggestion: An unwooded
Sauvignon Blanc will have more than
enough flavour to complement the
creamy goat's milk cheese.
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