ROASTED FIG, GORGONZOLA & PROSCIUTTO TART

One of earth's healthiest and most luscious foods, a fig's chewy flesh, smooth skin and crunchy seeds make a dramatic presentation in any dish. Combined with the crumbly texture and green-blue marbling of Gorgonzola and the salty, meaty flavor of Italian prosciutto, this decadent savory tart deserves to be served with a lightly dressed salad and a glass or two of Prosecco.

Nota bene: Any variety of fresh figs would be lovely in this tart. Adjust the fig quantity to fit the bottom of the tart pan as vary in size depending on variety. It makes sense to pack fresh figs closer together as they shrink during cooking.  Allow the scallions to soak in cold water while the tart is baking. This keeps them fresh and makes them curl beautifully.

Ingredients 

CRUST

  • 1 cup whole wheat flour

  • 3 ounces butter, melted

  • 1 cup finely shredded Midnight Moon Goat Cheese

  • 1 teaspoon fresh rosemary leaves, chopped

  • 1/2 teaspoon kosher salt

TART FILLING

  • 20 dried figs, halved, may need a few more depending on size of figs

  • 1 cup chicken broth

  • 2 small garlic cloves, minced

  • 1/2 cup fig jam, heated for 20 seconds in microwave

  • 1 tablespoon balsamic vinegar

  • 1 teaspoon fresh rosemary leaves, chopped

  • 2 ounces Gorgonzola cheese, crumbled

  • 2 or 3 thin slices of prosciutto

  • Olive Oil

  • Freshly ground black pepper

  • 1 or 2 scallions, thinly sliced lengthwise into 2 inch pieces

Directions

1. Preheat the oven to 350 degrees F.

2. In a medium bowl, gently mix the melted butter into the flour with your fingers. Use a fork to gently stir in the goat cheese, rosemary, and salt until it is clump free. Pat the crust into a 9-inch porcelain dish or tart pan. Blind bake for 30 to 35 minutes until crust is golden. Remove crust from oven and set aside.

3. Heat the chicken broth to simmering, remove from heat and add the dried figs and the balsamic vinegar. Turn off heat and wait a few minutes until soft. Drain completely.

4. Spread some of the heated jam thinly over the bottom of the crust. In a pretty pattern, lay the fig halves seed side up on the tart crust. Sprinkle the chopped garlic over the crust and then add small dollops of remaining jam here and there. Stud the tart with the rosemary leaves and the Gorgonzola. Push the prosciutto slices into loose accordion ribbons and place randomly over the tart. Lightly drizzle tart with olive oil. 

5. Bake for 7 minutes.

6. Once removed from the oven, top the tart with sliced scallions, Maldon sea salt flakes, and freshly ground pepper.  Cut into pie wedges and carefully lift out of dish for serving.

 

 

 

 

 

Serves 4 as a Big PlatE; 6 as a Small Plate