Fig and Gorgonzola Tart

Although fresh figs are coming into season, this tart works best with dried figs; their rich, concentrated sweetness is complemented by the sharpness of the blue cheese. Serve warm or at room temperature, as an appetizer or dessert with a glass of port.

Yield:

8 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 246
Caloriesfromfat 31 %
Fat 8.4 g
Satfat 5.2 g
Monofat 1.5 g
Polyfat 0.4 g
Protein 4.5 g
Carbohydrate 40.4 g
Fiber 3.3 g
Cholesterol 21 mg
Iron 1.5 mg
Sodium 159 mg
Calcium 88 mg

Ingredients

Crust:
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1 tablespoon sugar
Dash of salt
1/4 cup chilled butter, cut into small pieces
2 tablespoons ice water
Cooking spray
Filling:
12 dried Black Mission figs, stems removed
1/4 cup fig preserves
1 tablespoon hot water
1/2 cup (2 ounces) crumbled Gorgonzola or other blue cheese

Preparation

To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add chilled butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 tablespoons ice water, 1 tablespoon at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press crumb mixture into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.

Preheat oven to 375°.

Place pan on a baking sheet. Bake at 375° for 20 minutes (crust will be very lightly browned at edges). Cool slightly.

To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 tablespoon hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer. Bake at 375° for 10 minutes or until heated. Cool on a wire rack for 5 minutes. Sprinkle with blue cheese.

Note:

Jaime Harder,

July 2007