Fresh Fig And Goat Cheese Tart Food

SAVORY FIG TART

Steps:

• Make the tart dough. Combine 2 ½ cups all-purpose flour and 1 tsp Kosher salt in a large mixing bowl, then whisk. Add 1 cup unsalted butter that's been cubed, then use a pastry cutter to incorporate the butter into the flour. Keep working at it until the butter resembles the shape of small peas. Add ½ cup ice water, then use your hands to thoroughly mix until the dough just until it comes together into a smooth ball. Once that happens, stop mixing.
• Rest the dough. Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
• Press the dough into a tart shell. Preheat an oven to 375F. Roll the tart dough out onto a lightly floured piece of parchment paper to a thickness of about ¼ - ½". If it's too chilled to roll out, let it sit for 10 minutes at room temperature, then try again. Carefully transfer the dough to a 9" tart shell or traditional pie plate. Press dough gently into the pan, pushing the dough up the side, then trim any excess. Use a fork to prick all over the surface of the dough. Rest the dough for 20-30 minutes.
• Parbake the tart dough. Cover the tart dough with a large piece of parchment, enough so that it hangs over the sides by a couple of inches. Fill with pie weights, then partially blind bake for 25 minutes. Allow to cool slightly, then carefully lift the parchment to remove the weights. Reduce the oven temperature to 350F.
• Make the filling. Combine 8 oz goat cheese, 2 Tbsp crumbled gorgonzola cheese, 1 lemon zested + 1 Tbsp fresh lemon juice, 1 egg, 2 tsp chopped rosemary, 1 Tbsp honey, and ½ tsp Kosher salt into the bowl of a food processor fitted with blade attachment. Process until smooth.
• Fill the tart, then bake. Pour the filling into the cooled shell, then smooth the top with a spatula. Arrange quartered figs on top, cut side up. Bake for 30-35 minutes, or until the crust is golden brown and the filling has set.
• Cool, then serve. Allow the tart to cool for 15-20 minutes (it's easier to cut this way!), then serve immediately with a generous drizzle of balsamic vinegar, an extra crumble of gorgonzola (if using), and flaky sea salt. We love to add a few handfuls of baby arugula too!

HONEYED FIG AND GOAT CHEESE TART

Steps:

• Position a rack in the center of the oven and heat the oven to 475°F.
• Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.
• Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.
• Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

STRAWBERRY, FIG, AND GOAT CHEESE TARTS

Steps:

• Preheat the oven to 375 degrees F.
• Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions. Line up the puff pastry pieces on a baking sheet.
• Slice off the base end of the figs. Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops. In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar. Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes. Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften.
• Remove the stems from the fig tops. Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar. Cut the vanilla bean in half lengthwise. Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture. Add the vinegar and clove. Put the pan over medium-low heat and cook until the fruit is warmed through. Remove the vanilla bean and discard.
• Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart. Garnish with micro greens and serve.

FIG AND GOAT CHEESE TOASTS

Steps:

• Toast the bread in a toaster and while it is still warm, spread the fig spread on each slice to cover it entirely. Place the cheese in a bowl and heat in the microwave for 30 to 45 seconds, until it's creamy and spreadable. Spread a layer of the cheese on the fig spread, leaving the edges of the fig spread visible. Sprinkle lightly with salt and pepper. Cut each toast crosswise to make appetizers that will be easy to eat. Place a fig slice on each piece, top with a few microgreens, and drizzle lightly with the balsamic vinegar. Serve at room temperature.

FRESH FIG, CARAMELIZED ONION AND GOAT CHEESE GOURMET PIZZA

Steps:

• In a pan saute onions in oil till a caramel color, set aside to cool completely.
• Preheat oven to 450 degrees.
• Roll out dough on a floured surface to 1 inch thick. You can make it round or square all a matter of taste.
• Place on a pan that is dusted with corn meal.
• Spread a thin coat of olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Place in oven and bake for 15-20 minutes.
• ALTERNATE method:.
• If grilling preheat grill to medium high.
• Oil one side and place on a clean oiled grill and grill for 4-5 minutes.
• Flip and then lightly spread olive oil on dough.
• Arrange goat cheese, figs cut side up, cooled onions around on crust.
• Top with mozzarella cheese and sprinkle with rosemary.
• Cook a couple more minutes.

FRESH FIG AND GOAT CHEESE TART

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix spelt flour, olive oil, salt, 1 teaspoon sugar, with a fork. Starting with 3 tablespoons water, drizzle in just enough for dough to come together. Turn out dough onto work surface. Knead dough until it comes together. Crumble dough and press pieces into the bottoms of 4 small tart pans to form a 1/4-inch-thick bottom crust.
• Crumble 2 ounces goat cheese onto each crust. Lay fig slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Sprinkle with 1 tablespoon white sugar.
• Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.

FIG & BLUE CHEESE TART

Steps:

• First make the pastry. Tip the flours into a food processor with ½ tsp salt and the diced butter. Pulse until you can't feel any lumps, then tip in the walnuts. Mix the egg yolks with 3 tbsp cold water, then dribble this into the machine while you pulse again until the pastry comes together. Tip the pastry out onto a floured surface, lightly bring it together into a ball, then roll out and line a deep 20-23cm tart tin with overhang. The pastry may crack, but just patch it back together, then cover and chill for 1 hr.
• To make the filling, melt the remaining butter in a large pan, then add the shallots and soften for 10-15 mins, until golden and squishy. Stir in the thyme for 1 min, then remove from the heat. Beat the eggs in a jug with the crème fraîche and cream. Crumble in the cheese and season with pepper and a small amount of salt.
• Heat oven to 200C/180C fan/gas 6. Blind bake the pastry for 20 mins, remove the baking beans and paper, then bake for a further 15-20 mins until golden and sandy. Reduce the oven temp to 180C/160C fan/gas 4. Add the cooled onions to the cream mixture and pour into the case. Sit the fig halves on top, cut side up, sprinkle with some more thyme and bake on the middle shelf for 1 hr-1hr 10 mins until the tart is browning and has a slight wobble - the cheese middle will firm up on sitting. Cool for about 15-20 mins, then remove from tin and serve with a green salad.