Step 1 Pre heat the oven to 190’C/170’C fan/ gas mark 5.

Step 2 Roll out the pastry to line a 23cm diameter flan tin and bake blind for 15 mins.

Step 3 Mix the soft cheese with the eggs and chives until smooth. Stir through the Stilton.

Step 4 Heat the oil in a heavy based pan over a medium to high heat, add the chopped bacon and cook until golden, approximately 5 minutes.

Step 5 Remove from the heat and scatter the bacon over the base of the pastry.

Step 6 Spoon the cheese mixture on top of the bacon until full to just below the rim of the tart case.

Step 7 Place the sliced figs on top of the tart and sprinkle the pine nuts around them.

Step 8 Pop in the oven for 35-40 minutes until slightly puffed and golden. Allow to cool for 5 minutes before serving in slices with salads. Also delicious with a little red onion marmalade on the side.