Lykkers, have you ever tried a Fig and Blue Cheese Tart? If not, you're in for a real treat!
This savory-sweet combination is perfect for a unique appetizer or a show-stopping dessert.
Imagine the rich, tangy flavor of blue cheese paired with the natural sweetness of ripe figs, all nestled in a crisp, buttery tart shell. Let’s make it together step by step! Whether you're cooking for a special occasion or just craving something different, this recipe will add a sophisticated touch to your table. Grab your ingredients, and let’s dive into creating this delicious masterpiece!
Feel free to mix firm and soft figs, and don’t stress about the tart looking perfect—embrace the messiness! You can omit the cheese entirely, or add some pine nuts for crunch. If you like, drape some pancetta or prosciutto over the figs. Highly recommend serving this tart alongside a crisp green salad dressed in a robust vinaigrette.
Making the Crust
For the crust, you have a few options. You can make traditional puff pastry from scratch. Alternatively, you can try Ashley Rodriguez’s Shortcut to Puff Pastry. You can simply head to the frozen section of your local grocery store and buy pre-made puff pastry. Pepperidge Farm is a solid choice, but also Dufour, which is a bit pricier but absolutely worth the indulgence.
Choosing the Vinegar
There’s no need to splurge on expensive balsamic vinegar; however, avoid using thin vinegar, as it will make the pastry soggy. To create a thicker balsamic, reduce a bottle of inexpensive balsamic vinegar by boiling it down until it’s halved. Another option is to use Alice Medrich’s Honey Balsamic Sauce, which combines vinegar and honey into a simple drizzle.
Ingredients
1 tablespoon olive oil
2 sprigs fresh rosemary
1 sheet puff pastry, thawed but still cool
1 pound figs
1 teaspoon salt
1 tablespoon thick balsamic vinegar
2 tablespoons honey
1/3 cup firm blue cheese
Directions
1. Preheat the oven to 375°F.
2. In a mortar and pestle, crush a few sprigs of rosemary with the olive oil and set aside.
3. Lightly flour your work surface and roll out the puff pastry to about 1/4-inch thickness. Since this is a free-form tart, any shape works! Create a decorative border by folding over about 1/2-inch of dough on each side to contain any drips.
4. Prepare the figs by stemming, halving, and arranging them cut-side up on the dough in a snug pattern. Use a pastry brush to generously coat the cut sides of each fig half with the rosemary oil, then sprinkle with salt.
5. Drizzle the balsamic vinegar and honey over the figs, ensuring each one gets a splash. Crumble the blue cheese on top and scatter the crushed rosemary stems across the tart.
6. Bake for about 25 minutes, or until the pastry is golden brown and bubbling. If the figs don’t color enough, cover the edges of the dough with aluminum foil and place the tart under the broiler until the desired color is achieved.
7. Allow the tart to cool for a few minutes before serving. Enjoy!
