Thursday, September 09, 2010

Fig Crostata with Goat Cheese

  • 1 cup flour
  • ¼ teaspoon baking powder
  • ½ cup sugar
  • Pinch salt
  • Zest of 1 orange
  • ½ cup butter (1 stick)
  • 1 tablespoon milk
  • 1 ½ pint fresh Black Mission figs (about 1 ½ pounds)
  • 3 tablespoon fig preserve (or apricot preserve)
  • 1/4 cup sugar
To make the crust, mix the flour, baking powder, sugar, salt and orange zest in a mixing bowl. Cut in the butter until it's the consistency of small meal. Add the milk into the bowl. Quickly knead the dough until it comes together.

Wrap the dough and allow it to rest in the fridge for at least 1 hour (better overnight).
Roll out the dough into a rough rectangle and transfer it to a baking sheet.

Cover the pastry with plastic wrap and allow it to rest in the fridge for 30mins. Preheat the oven to 350 F. Bake the crust until is golden brown.

Cut off the tough ends from the stems of the fig. Slice the figs in half. Spread the preserve in a thin layer on the top of the pastry crust. Arrange the fig slices in 4 or 5 rows over the pastry like cards in solitaire.


Allow it to rest in the fridge until you are ready to bake.

Preheat the oven to 350F. Sprinkle the extra sugar over the figs and then bake the tart for about 30mins or until the pastry is crisp and the figs are soft and juicing a little.

 Serve at room temperature with goat cheese.