ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fig and Gorgonzola Tart

Yield 8 servings (serving size: 1 wedge)
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.

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

Nutrition 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

How to Make It

  1. 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.

  2. Preheat oven to 375°.

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

  4. 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.