Goats’ cheese spring tart with roasted fig and chicory salad

A crisp filo tart bursts with fresh herbs, creamy goats’ cheese and artichokes, while sweet roasted figs and chicory salad deliver a vibrant, tangy contrast. This springtime dish is a feast for the senses and perfect for sharing.

This vibrant tart and salad score a Nutri-Score of B, reflecting their healthy balance of fibre, protein and healthy fats. With plenty of fresh herbs, vegetables, nuts and a modest amount of cheese, this dish is both nourishing and satisfying.

Ingredients

For the goats’ cheese tart

• fresh flatleaf parsley 30g/1oz, leaves and stems
• fresh mint 20g/¾oz, leaves only
• fresh basil 20g/¾oz, leaves only
• fresh chives 15g/½oz
• shelled hazelnuts 100g/3½oz, half very roughly chopped, the rest left whole
• medium free-range eggs 3
• filo pastry 4 sheets
• artichokes in oil 280g/10oz jar, drained and oil reserved
• log rindless soft goats’ cheese 125g/4½oz
• sea salt flakes 1 tsp

For the roasted fig and chicory salad

• chicory 2 heads (one green and one red), halved if small, quartered if big
• figs 6, halved
• blanched hazelnuts 80g/3oz
• large red onion 1, roughly sliced
• olive oil 2 tbsp
• honey good drizzle
• mini rosemary focaccias 2, torn into rough pieces
• rocket 100g/3½oz
• sea salt 1 tsp
• freshly ground black pepper to taste

For the dressing

• lemon 1, juice only
• extra virgin olive oil 1 tbsp
• sea salt pinch
• freshly ground black pepper pinch

1. Prepare the Goats’ Cheese Tart
   1. Preheat the oven to 200C/180C Fan/Gas 6.
   2. Place parsley, mint, basil, most of the chives (reserve a few for garnish), whole hazelnuts, salt and eggs into a high-speed blender. Blend for 1 minute until smooth and the consistency of double cream.
   3. Line a 24–25cm round pie dish with crumpled baking paper to fit the edges.
   4. Lay a sheet of filo pastry over the paper, brush generously with some reserved artichoke oil using a pastry brush. Add a second sheet at a 90-degree angle and brush with oil. Repeat with the remaining two sheets, crumpling the edges to create a lip.
   5. Pour the green mixture into the pastry, scraping out any remaining mixture from the blender. Arrange the drained artichokes on top, then add teaspoonfuls of goats’ cheese. Scatter over the chopped hazelnuts.
   6. Bake for 25 minutes. Remove from the oven and let the tart settle for 10 minutes. Finely chop the reserved chives and scatter over the tart before serving warm.
2. Make the Roasted Fig and Chicory Salad
   1. Keep the oven at 200C/180C Fan/Gas 6.
   2. Place chicory, figs, hazelnuts and onion in a roasting tin in a single layer.
   3. Mix gently with olive oil, sea salt and black pepper, then drizzle with honey.
   4. Scatter the torn focaccia over the top and transfer to the oven. Roast for 25–30 minutes.
3. Prepare the Dressing
   1. Whisk lemon juice, extra virgin olive oil, salt and pepper together in a bowl using a whisk.
4. Assemble and Serve
   1. Allow the roasted vegetables to cool slightly, then mix with rocket, toasted focaccia and the dressing.
   2. Serve the salad alongside generous slices of the warm goats’ cheese tart.

Additional Notes

• For extra crunch, toast the hazelnuts before adding them to the tart and salad.

Suggested Wine Pairing

Majestic: Domaine de la Madone Fleurie

A delicate, floral Beaujolais with bright red fruit notes that echo the sweetness of roasted figs and balance the tang of goats’ cheese. Its fresh acidity complements the salad’s herbs and chicory.

Tesco: Finest Chenin Blanc

This Chenin Blanc offers vibrant apple and pear flavours with a gentle honeyed finish. The wine’s crispness refreshes the palate, pairing beautifully with the creamy tart and sweet, earthy salad.

Sainsbury’s: Taste the Difference Pinot Grigio

A lively, aromatic white with citrus and subtle floral notes, this Pinot Grigio brings out the freshness of the herbs and the richness of the goats’ cheese, while standing up to the roasted figs.

What can you serve with this

1. New potatoes with herbs – add a warm, earthy element that complements the tart’s fresh flavours.
2. Herb buttered green beans – provide a crisp, vibrant side that pairs well with the salad.
3. Chilled pea soup – a refreshing starter that sets the tone for a spring meal.

Nutri-score Health Check

This recipe achieves a Nutri-Score of B, thanks to its generous use of fresh herbs, leafy greens and nuts, alongside moderate dairy and pastry. The score is automatically calculated from the ingredients and is only a guide.

Positive Factors

• Fresh herbs and rocket provide vitamins, minerals and antioxidants.
• Hazelnuts contribute healthy fats and protein.
• Filo pastry offers a lighter base compared to traditional pastry.
• Figs and chicory add fibre and natural sweetness.

Negative Factors

• Goats’ cheese and pastry increase saturated fat, though in modest amounts.
• Some added oil and honey raise the calorie count slightly.