Recipe from Vitalijus Sgibnevas - Chef Category winner in our Cheese Creative competition
To make a cheese mix:
Place egg, egg yolk, cream and cream cheese into a mixing bowl with a beater and mix on low speed until smooth, then put in the cheese a little at the time and mix until smooth again, season to taste.
To make the savoury pastry for the tart:
Crumble flour and butter in the mixing bowl with a beater, add beaten eggs just to combine (do not over beat), allow to rest in refrigerator for 30 minutes, roll out pastry with rolling pin around 3–4mm thickness disk, it should be 4cm wider than your tart case tin (22cm tart case). Line tart case and let it rest in refrigerator for 30 minutes. Prick the base of the pastry case all over with a fork. Line the tart tin with baking parchment and fill with ceramic baking beans or dried pulses. Blind bake at 180ºC for 27 minutes. Then remove the beans and cook for about 5 minutes more, until golden brown and biscuity. Allow to cool.
To make the tart:
Preheat oven to 100ºC. Spread onion marmalade evenly over the case and pour cheese mix to fill the case levelling off with palette knife. Bake at 100ºC for 50 minutes or until just firm. Allow to set in room temperature for at least an hour, then refrigerate until completely set. Decorate the tart with thin slices of shallot and walnut halves.
To make gingerbread:
Heat butter, spice mix, sugar and honey for 10 minutes, leave to cool down slightly. Mix eggs with the milk then add dissolved soda. Add honey and spice mix by pouring it through fine sieve to eliminate excess of spice powder. Now sieve flour into the mixture and combine with spatula. Butter 4 bread mounds then line them with grease proof paper. Poor bread mix into the mounds, 610g in each. Bake at 165ºC for 45 minutes. Place the sliced fig on top of the gingerbread.
Garnish the plate with cubes of membrillo quince jelly, micro cress and a balsamic reduction.