Serves - 8
Prep Time - 10 mins
Cook Time - 30 Mins

Ingredients:

• 1 roll frozen all-butter puff pastry, thawed out
• 3 Tbsp (45 ml) grated Parmesan cheese
• ± 125 g Gorgonzola or creamy blue cheese
• 1 C (250 ml) roughly chopped preserved green figs
• 100 g Biltong Powder
• 1 C (250 ml) fresh cream
• 3 large eggs
• Salt and pepper
  
  Method:
  
  1. Preheat the oven to 190 °C.
  2. Grease a tart dish and line it with the rolled pastry. Sprinkle the base with half of the Parmesan cheese.
  3. Arrange the Gorgonzola, figs and biltong in the pastry case.
  4. Whisk the cream and eggs together with salt and lots of freshly ground black pepper. Pour the custard over the filling and sprinkle with the remaining Parmesan.
  5. Bake for about 30 minutes or until set and golden brown.
  6. Serve with a simple rocket and walnut salad.
  
  Source
  *slightly amended from source to be biltong powder*