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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 246
  • Calories from fat: 31%
  • Fat: 8.4g
  • Saturated fat: 5.2g
  • Monounsaturated fat: 1.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 4.5g
  • Carbohydrate: 40.4g
  • Fiber: 3.3g
  • Cholesterol: 21mg
  • Iron: 1.5mg
  • Sodium: 159mg
  • Calcium: 88mg

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

  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.
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