Fig and feta tart with pomegranate molasses and thyme

Figs and feta are a classic combo. Salty, tangy cheese is the perfect foil to the almost jammy sweetness of the figs after they've melted a little in the heat of the oven.

I meant to make itsy-bitsy versions of this as canapes for a dinner I threw last night, but time got away from me. Very annoying as I know these flavours are a favourite of a friend who was there. So today it was resurrected as a voluptuous dish for Sunday lunch. I can live with that.

FIG AND FETA TART

Serves 6 for lunch

375 puff pastry

1 tbsp olive oil

8 ripe figs

160g feta, crumbled

2 tbsp hemp seeds

2 tbsp pomegranate molasses

10 sprigs of fresh thyme

black pepper

1) Roll out the pastry into a 5mm thick rectangle measuring roughly 9" x 14", then trim the edges with a sharp knife to neaten. Brush all over with the olive oil, then score a line 8mm in from the edges to create a border. Don't cut all the way through when you do this though, just about halfway. Transfer the pastry onto an oiled and floured baking tray.

2) Cut a deep cross into the figs from the stem down, leaving a part of the flesh attached at the bottom. Press out with your fingers to splay the quarters out, then arrange over the pastry.

3) Brush the figs with the pomegranate molasses, then scatter over the feta and half of the thyme. Season with black pepper and pop into the oven at 400f/200c/gas mark 6 for 10 minutes. At this point, scatter over the hemp seeds, then bake for a further 15-20 minutes, until golden and crisp. Serve warm with a leafy salad.