INGREDIENTS

• 150g soft blue cheese

• 3 figs, finely sliced

• 60g walnuts

• 1/2 cup rapadura sugar

• Pinch salt flakes 

  
  

  HONEY + THYME BISCUITS 
  

• 125g chilled butter, chopped

• 250g plain spelt flour

• Pinch salt

• 4 tbsp raw honey

• 1 tbsp thyme leaves

• 1 tbsp cold water

  
  

METHOD

To make the honey and thyme biscuits, place all pastry ingredients into a food processor. Pulse until mixture comes together to form a stiff dough. Place dough between 2 x 30cm sheets of baking paper. Using a rolling pin, roll pastry to 3-4mm thick. Place in the refrigerator for 20-30 minutes to rest. Meanwhile, preheat oven to 160oC. Once pastry has rested, use a 3cm cookie cutter to cut biscuits. Transfer biscuits to a lined baking tray. Bake in the oven for 10-12 minutes or until cooked through. Remove from oven and set aside to cool.

To make the toasted walnut praline, toast walnuts in a small frypan over medium heat. Remove from pan and place on a 25cm piece of baking paper. Add sugar to pan. Once sugar has dissolved and turned lightly golden, pour evenly over walnuts. Set aside to cool. Once praline has set, crush into a fine crumb.

To construct tarts, place a small piece of blue cheese on each biscuit. Top with fig and sprinkle with praline.  Enjoy!