Raclette, fig and rosemary tart with a hazelnut crust

There is one thing I think it's important to know about me. I love cheese. My life is an eternal struggle as to whether to eat that next bit of cheese, or to stop for the sake of my waistline. In my current state, most could assume that I went ahead and ate that next bit of cheese. But boy, did I enjoy it.



So naturally, when Dairy Australia asked if I would like to cook with some of the most prestigious cheeses in Australia for 2015, I said yes. The Heidi Farm raclette I used in this tart is, in fact, the Grand Champion for the Australian Grand Dairy Awards 2015. Aka the best cheese in Australia. Aka I'm in heaven. It hails from a farm in Tasmania and tastes a bit like the food of the Gods. Thats all I'm saying.



Tart base:

1 1/2 cups hazelnut meal
75g melted butter
3/4 cup tapioca flour
1/2 cup almond meal
1 egg
pinch of salt


200g ricotta, mashed (not the sort you buy in a tub pls)
250g Heidi Farm Raclette, grated
extra 20g Heidi Farm Raclette, to top the tart
1/2 red onion
2 tablespoons olive oil
2+ sprigs of rosemary
2 figs
2 tablespoons balsamic vineger
generous salt and pepper


Initially, I thought that tartlets would be perfect. Bite sized morsels that you end up eating half a tart worth and don't even know it. Perfect. But ultimately I decided that the fig to cheese ratio in a tart was more acceptable. I've included both sets of photos because they purdy. For the tartlets I used a slightly different recipe for the tart bases, only because of the smaller quantity. Let me know if you would like it!



1. Preheat the oven to 180 degrees Celsius.
2. In a large mixing bowl, add all the tart base ingredients, and mix together until they form a doughy ball. If it looks a little bit dry, add a tiny bit of water and keep mixing. 
3. Once you are satisfied with the dough, use your hands to mould it into the tart tin. Be patient with it, it seems like an exhausting task at first but it ends, I swear!
4. Pop it in the oven for around 15-20 minutes. 
5. While the tart case is cooking, heat up a frypan with a good tablespoon of oil. Once it is well and truly warm, add your sliced red onion, and cook until it is all delicious and shrivelled. Once it has reached that point, add a sprig of rosemary (remove the leaves from the stem) and a tablespoon of balsamic vinegar, and continue cooking until most of the liquid has evaporated and the onion darkened.
6. In a medium bowl, combine the ricotta, the remaining tablespoon of balsamic, 2 tablespoons of olive oil, the Heidi Farm Raclette, salt and pepper, and the other sprig of rosemary. (again, leaves removed from stem) Mix well, and then add the cooked onion mixture. 
7. When the tart tin has been removed from the oven and allowed to cool, spread the cheese mixture evenly in the tart tin. Cover this with the remaining grated Heidi Farm Raclette.
8. Slice your figs finely, and assemble them atop the cheesy deliciousness. I gave them a light spray of olive oil and a sprinkle of cracked pepper.
9. Return the tart to the oven, and cook for 20 minutes. After the 20 minutes is up, flick your oven to grill, and put the timer on for 5-10 minutes. This will brown the top, and cook the figs nicely. Voila!