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Fig Tartlets and roasted radicchio

Preparation and cooking time
25 min
4 persons
  • 12 soft fresh figs
  • All-purpose flour for dusting
  • 1 sheet frozen puff pastry, about 250g
  • 95g/4 oz blue cheese
  • 25g/1 oz chopped walnuts
  • 1/2 tsp freshly ground pepper
  • 1/2 tsp minced fresh thyme
  • 1 tsp extra-virgin olive oil
  • 2 heads radicchio
  • 3 tbsp balsamic vinegar
  • 2 tbsp olive oil
  • 1 tbsp walnut oil
  • 1 tbsp maple syrup
  • 2 tsp fresh thyme
  • Sea salt
  • Freshly ground pepper
  • 50g/2 oz chopped walnuts

Preheat the oven to 190°C/375°F/gas 5. Trim off the hard tip from each fig stem. Cut the figs lengthwise into thin slices. Roll out the puff pastry. Using a pastry cutter about 12cm in diameter, cut out 4 rounds. Transfer each pastry round to the griddle and, using your thumb and forefinger, lightly crimp the pastry edges to form a rim. Spread 1/4 of the cheese over the bottom of each tartlet shell. Arrange the fig slices on top in a single layer, overlapping them slightly. Sprinkle with the walnuts, pepper and thyme, and drizzle with the olive oil.Cut each radicchio head in half length wise. Trim away most of the core from each half. Arrange the radicchio wedges in a single layer on the grill. In a small bowl, whisk together the vinegar, olive oil, walnut oil and maple syrup. Whisk in the thyme and a pinch each of salt and pepper. Pour the vinegar mixture over the radicchio wedges and turn them to coat evenly. Roast for 10 minutes.Turn the radicchio and sprinkle the walnuts evenly over the top. Continue to roast until the wedges are tender and the outer leaves are crisped and browned, about 10 minutes longer. Bake the radicchio together with the tartlets until the crust is lightly golden and the figs are soft, 15-20 minutes. Serve warm.