These tarts are a rhapsody in blue cheese and dry-cured deli delights, writes Nigel Slater. I lifted a tray of savoury tarts from the oven and brought them to table. A melting, piquant filling with the honeyed sweetness of a roasted fig, the pastry as crisp as autumn leaves. They were meant for lunch with a green and white salad of spinach and frisee, but they vanished in minutes. I value a roll of puff pastry in the freezer — the all-butter variety, if I can find it. Defrosted in minutes, this is the base on which to smear a wave of pale olive paste or basil pesto, torn pieces of mozzarella or spoonfuls of the softest blue cheese. You then have almost unlimited options with which to finish the tarts: slices of tomato, grilled courgette, preserved artichokes or a sauteed fig or pear. Perhaps curls of Parma ham or thin slices of deliciously marbled coppa. Autumn brings out a yearning for blue cheese and sweet fruit.…