Fig Tart with goat cheese!
Add to this winning pairing rosemary and honey! Rustic, funky and unpretentious elegance.
My Fig tart is easy to make the gluten-free way too:
You could use any flour you like!
No cooking wine or cooking sherry ever!
So sorry I can’t abide any of those calamitous supermarket chemical concoctions masquerading as wine. They will not save you a penny, and will only drive your beautiful creation to the ground. Who needs them? Wine! Sherry! Nothing but the real thing!
- 2 1/2 cups flour, any flour: I love to use spelt flour. Gluten-Free flour will work too
- 1/4 teaspoon salt
- 1 cup powdered sugar
- 3/4 cup natural margarine spread (health food stores), cold
- 3 to 4 tablespoons ice water
- 4 cups plump firm-ripe figs
- 1 cup port wine or sweet vermouth
- 1/4 cup rosemary honey (settle for plain honey)
- 2 sprigs rosemary, leaves only
- 1/4 teaspoon salt
- Zest of 1 lemon
- 2 cups soft goat cheese, at room temperature
Preheat the oven to 350 degrees.
Make the crust:
Pulse the flour, salt and margarine spread in the food processor until mixture resembles coarse meal. Add ice water and process just a few more seconds, adding that 4th tablespoon water only if necessary to bring the dough barely together. Working quickly, starting from the center toward the sides, spread the dough evenly on the bottom and up the sides of 11” spring-form pie pan.
Poach the figs:
Bring the figs, cut side down, the wine, rosemary, salt and lemon zest to a boil in a large skillet, in one layer.
Immediately reduce the heat to low, and cook 5 minutes, or a little longer, until the figs look very plump and the liquid has thickened.
Spread the goat cheese evenly on the bottom of the crust.
Arrange the figs over the cheese, cut side up
Drizzle the syrup evenly over the figs
Bake 30 to 40 minutes, until the crust looks golden and the figs look nice and roasted. Serve warm or at room temperature, alone or with sorbet or ice cream.