Blue Cheese and Fig Tart Recipe from Tonia’s Buxton’s new book The Secret of Spice.


This tart is such a lovely showstopper. I make it when I’m hosting a drinks party because it’s as delicious as it is beautiful.


50g butter

4 tbsp olive oil

5 large red onions, sliced

1 tbsp brown sugar

200g baby courgettes, cut diagonally

1 red pepper, sliced

1 yellow pepper, sliced

1 aubergine, sliced

2 tsp sumac

½ tsp ground turmeric

1 tsp freshly ground black pepper

a pinch of salt

3 garlic cloves, sliced

1 pack ready rolled puff pastry

8 figs, quartered

a drizzle of pomegranate molasses

2 black garlic cloves,

finely sliced

250g blue cheese, crumbled

bunch of basil leaves


Preheat the oven to 190°C/375°F/Gas Mark 5.

Place half the butter and half the oil with the onions and sugar in a heavy-based pan and caramelise on a medium heat until the onions have darkened. Remove from the pan and set aside.

Add the remaining butter and oil to the pan, then add the courgettes, pepper and aubergine and sauté for 5–8 minutes until softened. Add the sumac, turmeric, pepper, salt and garlic and cook for about 10 minutes, until just starting to colour.

Line a large baking tray with baking paper. Roll out the puff pastry until it is over the edges and then fold it back in to make a border.

Evenly distribute the caramelised onions inside the border of the puff pastry, then do the same with the vegetable mixture. Scatter over the figs and bake in the oven for 20 minutes.

Drizzle with the pomegranate molasses and scatter over the black garlic, blue cheese and basil. Serve immediately, being careful not to burn your mouth on the hot figs!



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