Fruit and Soft Cheese Crostata

For the pastry: put the flour and salt into a food processor. Add the water and oil and blend until the dough comes together in a ball and leaves the sides of the bowl.

Roll out the dough about 5mm|1/4" thick on a heavily floured surface.

Grate 1 tablespoon of the butter over the dough and fold in thirds. Roll out again, until 5mm thick.

Grate another tablespoon of butter over the dough. Fold again in thirds and roll out paper thin, flouring often. Repeat with the remaining butter. You should be able to see through the dough. Cover the dough with a damp tea towel.

Heat the oven to 180°C (160° fan) 350°F gas 4. Brush 4 x 10cm tart rings with melted butter.

Cut the dough into 4 thin sheets. Brush the sheets with melted butter. Cut each sheet in half lengthwise, then cut each half into thirds, to make 6 squares.

Stack the 6 squares and press the stack into a tart ring, so that the filo comes up the sides to make a shell. Brush the edges of the filo with melted butter.

Top with a square of non-stick baking paper and fill with baking or dried beans. Repeat the process with the remaining filo.

Bake the filo cases for 5 minutes, then remove the paper and beans.

For the filling: mix together the spreadable goat’s cheese, thyme and cream and season to taste with salt and pepper.

Spread over the base of the pastry cases. Arrange the figs on top.

Bake for 15-20 minutes, until the filling is bubbling and the pastry is golden at the edges. Cool in the rings for 10 minutes before removing.