Savory Rosemary Fig Tart
Fig season finally! Time to explore some of nature's bounty and savor some baked goods. Be prepared - I may be baking exclusively with figs over the next few weeks, so if you don't like them, try them again. Unless you're deathly allergic, then you can pass. But if it was simply a bad experience with fig newtons as a child, be adventurous. If you don't like them after trying at least 2 of my recipes then that's fine. We can still be friends.
The real decision with fresh figs comes when deciding what to make. In the past week I have made fig ice cream, 2 different types of fig tarts - one more savory and one sweeter, and a fig, carmelized onion and havarti panini (which was killer).
They were all delicious and were quickly devoured. So I will share them. Provided I have time to breathe and actually blog about them.
As a side note, while I have tried to replace fresh figs with dried ones in a few recipes, it wasn't the same. I mean, they will do in a pinch, but you can't replicate the delicate, tender flesh of a ripe fig. So it's a little disappointing. Thus, do NOT wait to make these recipes. Fig season is short...
Start by making your crust. I recommend the one from Kate Zuckerman which I have previously posted.
The real decision with fresh figs comes when deciding what to make. In the past week I have made fig ice cream, 2 different types of fig tarts - one more savory and one sweeter, and a fig, carmelized onion and havarti panini (which was killer).
They were all delicious and were quickly devoured. So I will share them. Provided I have time to breathe and actually blog about them.
As a side note, while I have tried to replace fresh figs with dried ones in a few recipes, it wasn't the same. I mean, they will do in a pinch, but you can't replicate the delicate, tender flesh of a ripe fig. So it's a little disappointing. Thus, do NOT wait to make these recipes. Fig season is short...
Start by making your crust. I recommend the one from Kate Zuckerman which I have previously posted.
Before you blind bake your tart shell, get out all of the ingredients for the filling so they can come to room temperature. While the tart bakes, prepare the figs for roasting.
Cut off stems of ripe figs and slice in half. On a baking sheet lined with a silicone mat, lay the figs face up on the sheet. Sprinkle a small amount of brown sugar on top of each fig followed by a few leaves of chopped rosemary.
As soon as you remove the tart shell from the oven, broil the figs for 5-7 minutes until brown sugar has started to caramelize. Remove from oven and set aside.
While the tart crust and figs cool, set up your stand mixer. With a paddle attachment, cream together goat cheese, mascarpone and greek yogurt until smooth. Add the honey and mix just until combined.
Fill cooled tart shell with cheese mixture.
Arrange caramelized figs on top.
Happy birthday Maryana!
Cut off stems of ripe figs and slice in half. On a baking sheet lined with a silicone mat, lay the figs face up on the sheet. Sprinkle a small amount of brown sugar on top of each fig followed by a few leaves of chopped rosemary.
As soon as you remove the tart shell from the oven, broil the figs for 5-7 minutes until brown sugar has started to caramelize. Remove from oven and set aside.
While the tart crust and figs cool, set up your stand mixer. With a paddle attachment, cream together goat cheese, mascarpone and greek yogurt until smooth. Add the honey and mix just until combined.
Fill cooled tart shell with cheese mixture.
Arrange caramelized figs on top.
Happy birthday Maryana!
Savory Rosemary Fig Tart
Published 08/10/2013
Ingredients
- Sweet tart crust recipe
- 8 ripe figs, stems removed and cut in half
- 1/4 cup brown sugar
- 3 stems fresh rosemary, roughly chopped
Filling:
- 8 oz mascarpone cheese, room temperature
- 4 oz goat cheese, room temperature
- 1/2 cup plain Greek yogurt
- 3 tablespoons honey
Instructions
- Prepare pie crust according to directions and refrigerate. When ready, preheat oven to 350 F. Roll out dough to 1/8" thick and place in tart pan. Place pie weights on top and bake for 25 min. Remove weights and bake another 8-10 minutes or until golden brown. Cool.
- Turn oven to broil. Place figs cut face up on a baking sheet lined with silicone mat. Sprinkle brown sugar and chopped rosemary on top. Broil for 5-7 minutes just until sugar caramelizes. Remove from oven and cool.
- In the bowl of a stand mixer, combine mascarpone and goat cheese and beat until smooth, about 2 - 4 minutes. Add yogurt and honey and mix just until combined.
- Fill tart shell with cheese mixture. Arrange figs on top and serve.
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