Michel Roux's Warm Goats Cheese Tart with Figs

Put the yeast in a bowl and pour on the water and milk. Mix well, then add the flour, salt, sugar, egg and melted butter. Knead for 4-5 minutes until the dough is elastic, shiny and smooth, then cover the bowl and refrigerate for 3-4 hours in the fridge. 

Take the dough out of the fridge and divide into 3 balls. Place these on a floured surface, roll them out to about 5mm thick and put them on a non-stick baking sheet. Then brush the tart bases with beaten egg.

Divide the topping evenly over the bases, then top with the sliced figs leave for 20 minutes to rise. Preheat the oven to 240C/Fan 220C/Gas 9. Just before placing the tarts in the oven, add the honey, goats cheese and fresh thyme. Next grate the hard goats cheese on top and drizzle with a little olive oil and pepper. Bake for about 15  minutes, then remove and serve.