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Author Notes: I love the way figs look, either sliced or whole. They are like little jewels. The thing is, I find them too sweet on their own so I usually pair them with cheese or prosciutto, or both, as I have in this tart. —sweet enough
cups all-purpose flour
cold sweet butter cut into cubes
cup cold water
egg, beaten with 1 tablespoon of water
for the filling
pound (about 12) fresh black figs
pound mild prosciutto
ounces soft goat cheese
cup pine nuts
tablespoons fig jam
cup olive oil
about 6 fresh basil leaves
- for the crust, put the butter, flour and salt in a food processor and mix until the mixture starts to come together. slowly add the water until the dough forms a ball. wrap in plastic and put in the refrigerator for at least an hour before rolling out.
- heat oven to 400 degrees. flour a board or flat surface and roll out the dough. place it in a buttered 9" pie dish and bake blind for 15 minutes. remove the beans or whatever you have used as weights, prick with a fork and brush the crust with the egg mixture. bake for another 10 minutes. in the meantime, place the fig jam in a saucepan and heat until it loosens.
- brush the bottom of the crust with a thin layer of the fig jam. slice the figs in quarters. sprinkle about half of the goat cheese on the pie shell, then lay the prosciutto in a fan shape around the whole pie. sprinkle the figs on top of that and then crumble the rest of the goat cheese around them. sprinkle the top of the tart with the pine nuts and bake return to the oven for another 15 minutes.
- when the tart is out of the oven drizzle it with the olive oil. then tear the basil leaves and scatter over the top.
- This recipe was entered in the contest for Your Best Fig Recipe