Fig Tart with Creamy Goat Cheese, Rosemary and Honey
Last month Sarah at The Delicious Life made a beautiful fresh fig tart and for a couple of days I couldn't stop going back to look at it. I was envious, because here in Southern Maine finding fresh figs is hit or miss, at best, but a few days ago I had a hankering for some wild boar meat so I stopped in at Savenor's Market one day when I was in Boston on business. (Yes, the same Savenor's Market -- albeit moved from Somerville to Beacon Hill and gone upscale -- that was Julia's favorite, and the home of her famous Jack the Butcher, but that's another story.) And there, nestled between the $69.99 per pound morel mushrooms and the $12.99 per pound French beans was a box of perfect fresh figs. I bought a small bag with no idea what I was going to do with them.
The figs were very ripe and sweet so I thought Sarah's honey mascarpone filling might be too much, but the idea she had of using a savory herb intrigued me so I made a quick trip to the garden for some rosemary and then rummaged around in the refrigerator and found some goat cheese and a leftover cup of whipped cream. The frozen puff pastry sheets in the freezer were calling my name, begging to be used up, so in about ten minutes we had our figs and cheese. (Wait -- I forgot to mention the honey! The figs were so sweet that I hardly needed any, but the combination of honey and figs is so good as to be compulsory, so I drizzled.)
Not nearly as beautiful as Sarah's tart but very satisfying from an eating point of view...!
4 oz plain unripened goat cheese
1 cup whipped cream
3 T milk
2 T fresh rosemary, minced
3 T honey
4 fresh figs
1 sheet frozen puff pastry, thawed
Preheat oven to 400º
Whisk together the cheese, cream, milk, rosemary and 2 T of the honey.
Cut the pastry sheet into 4 squares. Roll the edges under the squares to make a crust. Bake 10-12 minutes, 'till puffed and starting to brown. Remove from oven and allow to cool.
Slice the figs.
Spoon the cheese mixture into the baked pastry shells, lay fig slices over the cheese, and drizzle with remaining 1 T of honey.
[Note: not long after I made this I was checking out Michele's beautiful Oswegotea blog and I ran across her luscious-looking Figs with Goat Cheese and Pancetta. In her post Michele notes that she intends next time to chop some rosemary into the goat cheese. I guess certain things are just meant to be combined!]