Last week I hit the jackpot! As I dragged my weary self to my front door, after an exceedingly gruesome evening commute, I found a precious gift tucked into a small, roughly woven, basket. A sweet friend had picked me a lovely basket of perfectly plump, slightly soft, velvety purple figs!
The note inside said simply, ” Must Eat”.
“Well OK then”, I thought to myself. So I quickly scanned my brain’s recipe rolodex (oops dating myself here). Up popped an easy creative way to use these fragile little gems, my all time favorite, Sweet & Savory Fresh Fig Tart. My mouth started to water as visions of an ooey gooey figgy tart, still warm from the oven, appeared in my minds eye. Making two seemed a good choice, as a kind friend like that should most certainly be rewarded for her thoughtfulness. Don’t you agree?
Isn’t it funny how a simple thoughtful gift, like hand picked figs, can bring you such joy and pleasure. I just love Harvest season, how about you? It’s the perfect time to share Fall’s bounty with those you care about. Whether you grow it, cook it or bake it, don’t forget to share it. So here I’ll share my easy to put together savory tart, with the hope that you will share it with those you love. This tart makes a tasty appetizer served with a crisp glass of white wine, perfect for Fall entertaining. Bon Appetit!Print
This Little Figgy Tart
Preheat your oven to 400. Adjust racks so you have one in the center for your pan.
Double this recipe for 2 tarts
- Prep Time: 30 min
- Cook Time: 30 min
- Total Time: 1 hour
- Yield: 6 -8 servings
- Category: appetizer
- 3 large shallots, peeled and chopped roughly
- 2 Tbsp good quality olive oil
- 1 Tbsp Fig Balsamic (or any good Balsamic will be fine)
- 1 Tsp sugar
- 1/2 tsp salt
- 2 Tbsp fig jam ( I use Dalmatia Fig Spread)
- 1 pint fresh mission figs sliced
- 1/3 c. shelled toasted pistachios
- 1/2 tsp butter
- 1 sheet of fresh puff pastry (Pepperidge Farms makes a fine frozen puff pastry)
- 2 tsp high quality honey
- 2.5 oz. Blue Cheese (see notes below)
- Warm a saute pan and add shallots. Stir and saute for about 3 minutes on medium low, you don’t want them to brown too quickly, medium low and slow.
- Add the salt and sugar and continue to saute for another 10 minutes, stirring as needed so they don’t brown too much yet.
- Add the Balsamic vinegar, continue to cook for a total of about 20-30 minutes. If they get too dry, add 1 tbsp of water or wine at a time to keep it caramelizing. You want a nice golden brown overall color. The consistency should be easily spreadable. Set aside to cool.
- Heat small saute pan until hot, add 1/2 tsp of butter
- Add pistachios and shake pan around so they don’t burn.
- Continue shaking until they are a nice toasted brown, they can burn easily so don’t walk away from the pan, keep it moving for just 2-3 minutes tops. Set aside to cool.
- Lay a sheet of parchment paper on a hard surface and lightly flour
- Roll out the pastry sheet to fit an average baking sheet with a little room to spare around the edges
- Transfer to a baking sheet with the parchment paper and chill for 5-10 minutes
- Take the pastry out of the refrigerator
- Spread the caramelized shallots over the surface of the pastry, leaving 1/2 around the edge clean
- Dot the pastry with the sliced figs
- Crumble 2.5 oz ( or more) of Blue Cheese over the surface
- Sprinkle the toasted pistachios on top
- Gently fold over the edges of the pastry
- Place into a hot oven (400), bake for 25 minutes, checking often.
- Turn the baking sheet around and bake at 350 for additional 6 minutes
- Pastry should be a nice dark golden brown and the cheese bubbly
- Drizzle a bit of honey over the top for a nice glistening finish, about 2 tsp should be plenty.
Let it cool for a few minutes on the baking sheet, then transfer to a cooling rack. Cut into small squares or wedges. A pizza cutting wheel works great for puff pastry cutting. Serve warm or at room temp.