Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary

By • October 8, 2013 • 5 Comments

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Author Notes: You can use any kind of figs. I love Kadota because of their color, flavor, and the fact that they’re a bit less sweet. The figs can be firm or soft or a combination of both. Let go. It’s okay for this tart to be a bit of a mess. You can skip the cheese. Or add pine nuts. Maybe drape pancetta or prosciutto over the figs. I strongly advise that you serve this tart with a crisp green salad drenched in a powerful vinaigrette.

You can make classic puff pastry (and, omfg, you are my hero if you do!). Or you can do Ashley Rodriguez’s Shortcut to Puff Pastry (and you’re still my hero). Or you can do what I did and head to the freezer section of your local grocery story and buy puff pastry. Pepperidge Farms is great. Dufour is my favorite (it’s a bit pricey but hella worth the splurge).

There’s no need to spend a lot of money on fancy balsamic, but you should avoid using thin vinegar as it will make the pastry soggy. I make mine thick by reducing down a bottle of inexpensive balsamic (just boil until half is gone). Another option for this recipe is to use Alice Medrich’s Honey Balsamic Sauce (in other words, combine your vinegar and honey into one easy drizzle).
Phyllis Grant

Serves 4

  • 1 tablespoon olive oil
  • 2 to 3 sprigs fresh rosemary
  • 1 sheet puff pastry, thawed but still cool
  • 1 pound figs
  • 1 teaspoon salt
  • 1 tablespoon thick balsamic vinegar
  • 1 to 2 tablespoons honey, depending on the sweetness of the figs (the darker and more flavorful the better)
  • 1/3 cup firm blue cheese (I used Wisconsin, but go more intense if you like)
  1. Preheat oven to 375°F.
  2. With a mortar and pestle, bash a few sprigs of rosemary with olive oil. Set aside.
  3. Using a bit of flour, roll out your dough until it’s about 1/4-inch thick. Since it’s a free form tart, any shape is fine. Make a pretty little border by folding over a 1/2-inch on each side (the tart gets a little drippy so it’s nice to have a dam).
  4. Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they’re tightly nestled). Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart.
  5. Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached. Cool for a few minutes. Eat.
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Junechamp

3 months ago ChefJune

June is a trusted source on General Cooking.

what kind of "Wisconsin" blue cheese did you use, Phyllis? We adore Roth's Buttermilk Blue. It's not at all wimpy.

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about 1 year ago namphe

are there any figs in that recipe?

Saveur_portrait3

about 1 year ago Phyllis Grant

ha! now there are! thanks.

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about 1 year ago sbf-ct

Let me start by saying that this looks like a positively PERFECT way to use the 2 BOWLS of figs from my mother-in-law's trees that I have sitting in my fridge right now. And secondly... dashandbella... you're positively hilarious in the wonderfully casual way you describe "how to".. love it. Now my question... how do you think this would be with goat cheese?

Saveur_portrait3

about 1 year ago Phyllis Grant

thanks so much. i really love casual recipes. glad you respond to that style. i really want people to let go in the kitchen. to play. a recipe is just a template. and yes yes yes to goat cheese. i've made it with that many times.