Michel Roux Jr. served up a tasty savoury warm goats cheese tart with figs on Michel Roux’s French Country Cooking.

The ingredients for the dough: 1 x 7g sachet of fast action yeast, 90ml tepid water, 25ml milk, 250g bread flour, plus extra for dusting, 5g salt, ½ teaspoon of sugar, 1 x small free range egg, beaten and 35g melted butter.

For the topping: 2 x large red onions, peeled, 3 x garlic cloves, peeled, Olive oil, 6-8 ripe figs, thickly sliced, 4 x tablespoons of honey, 250g of fresh soft goats cheese, 50g of hard goats cheese, Fresh lemon thyme, Salt and Pepper.

See recipes by Michel in his book titled: The French Kitchen: 200 Recipes From the Master of French Cooking available from Amazon now.