Serves 6
650 g shortcrust pastry
1 onion, finely chopped
1 tsp garlic, crushed
50 g butter
4 tbs Madeira, or a medium dry sherry
salt and freshly ground black pepper
150g Roquefort cheese crumbled
1 cup cream
3  eggs
half cup flat leaf parsley, chopped
Line 10 cm tart moulds with pastry and bake them blind in a 180°C oven for about fifteen minutes until cooked through. Sweat onion and garlic in butter, add Madeira, season and cook a further minute. Cool. Line the base of the tart with onion mix and sprinkle over the crumbled Roquefort cheese. Whisk eggs and cream together, season well, add chopped parsley and pour into tarts.
Cook in a 140°C oven for about twenty five minutes or until the centre stops wobbling. Serve with the Caramelised Fig, Walnut and Frisée Salad.

Caramelised fig, walnut and frisée salad
Serves 6-8
3 ripe figs, sliced into 8 wedges
1 tbs soft brown sugar
30 ml walnut oil
60 ml extra virgin olive oil
30 ml red wine vinegar
salt and freshly ground black pepper
250 g frisée lettuce, picked and washed
60 g walnuts, roasted and roughly crushed
Caramelise figs by sprinkling with brown sugar and placing under a very hot grill until sugar melts and bubbles. Whisk together the oils, vinegar and seasoning for the dressing. Toss frisee and walnuts together with dressing and figs and serve on top of the tarts.