Cheeseboard Fig Tart with Hot Honey, Walnuts & Thyme - Ainsley Harriott

Ingredients

• For the Tart
• 1 x 500g block of ready-made puff pastry
• plain flour, for dusting
• 120g soft goat’s cheese
• 50g crème fraiche
• 1 tsp of fresh thyme leaves, plus extra soft sprigs for garnish
• 180g brie or similar cheese, sliced thinly
• 60-80g stilton, Danish Blue or similar blue cheese, crumbled
• 4-5 ripe black figs, 2-3 sliced and 2 quartered
• handful of walnut halves, roughly chopped
• 1 egg, beaten
• flaky sea salt and freshly ground black pepper
• For the Hot Honey
• 6 tbsp runny honey
• 1-2 tsp dried chilli flakes
• pinch of chilli powder (optional)
• 1 tsp apple cider vinegar
• For the Salad
• small bag of rocket
• 4 radishes, thinly sliced
• juice and zest of ½ orange
• 2 tbsp olive oil
• 1 tsp sherry vinegar or apple cider vinegar
• 2 tsp honey