Figgy Piggy Free-Form Tart

It’s that time of year again, my favorite time of year when Summer transitions into Autumn.  I so look forward to the magical evening when the crisp air rolls in and I have to pull out the first sweater or quilt of the season.  There are a few fruits and vegetables that grow during times of seasonal transition. The one that most signifies this time of year to me is the fig.

I anticipate the fig as much as I anticipate that first Autumn crisp.   It is such a small window of time that they are available here in the supermarkets that I snatch them up as soon as I see them.   There is also usually some squealing involved.  Nothing like a grown woman squealing over figs in a public place.

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The two most common figs I have found in supermarkets are Brown Turkey and Black Mission.  Brown Turkey have a light purple to black skin with hints of pale green, its flesh is pink and has a robust flavor. Black Mission figs have a purple to black skin that is thicker than the Brown Turkey, its flesh is pink and has an intense earthy flavor.  For this recipe I used Brown Turkey but you can use your choice of fig.

There are some classic parings with figs but nothing is more classic than fig and prosciutto.  There’s nothing better than the combination of figgy and piggy.   Add some mascarpone, goat cheese, honey and thyme and you have hit a home run.

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Like I said, when I see figs I snatch them up because I never know if they are still going to be there the next day.  I knew I wanted something classic that teetered on sweet and savory, but I also wanted easy.  What is easier than frozen pie crust?

Roll out pie crust on a floured surface. Using a floured rolling-pin, roll dough out to a 11 inch circle. Transfer pie crust to baking stone. Pinch edges like you were pinching a pie crusts.

A baking stone works best for this tart because it evenly distributes the heat.  If you do not have a baking stone you can use a flat cookie sheet but you may have to bake it a touch longer.

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Lay a piece of foil or parchment paper over pie crust. Fill the crust with dried beans or pie weights, keeping them inside the raised edge. Bake for 15 minutes. Remove the foil and beans. The crust should be a very pale golden color. Remove the crust from the oven and let cool completely.

Keep the beans and use again and again in your future tart and pie baking.

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In a bowl combine marscapone cream, goat cheese, egg, honey and pinch of salt, beat with a whisk until smooth.

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Spoon cheese mixture onto bakes crust.

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Using an off set spatula spread the cheese mixture evenly over crust.

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Top with sliced figs and strips of prosciutto.

You can throw them on at random or make a purty pattern it’s up to you.  Use your creative juices.

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Return to oven set at Lo broil. Broil until crust is golden brown and cheese spread is bubbly.

Which if you look closely, well not too closely, you can see that I let mine go a tad too long.  I made the rookie mistake when it comes to broiling.  I walked away to do something else and got distracted.  It’s ok I got it just in time.   The moral of this story?  Keep and eye on your tart.

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Transfer to cutting board, cool completely. Drizzle with honey and sprinkle thyme over top. Slice and serve.

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The was perfectly crisp without a hint of sogginess, making ideal for eating with you hands.  Everyone likes to eat with their hands, no?

I don’t think I could possibly fully express my love for this classic fig centric combination.  The tang from the goat cheese, saltiness of the prosciutto, sweetness from figs and honey with just a hint of bright herbs.  It’s hits every taste bud in your mouth.

Find some figgy goodness and make this today, your “buds” will thank you.

 

Figgy Piggy Free-Form Tart

10 minutes

20 minutes

30 minutes

Yield: 8 slices

Figgy Piggy Free-Form Tart

Ingredients

1 pre-made frozen pie crust
1/2 cup of goat cheese, softened
1/2 cup of marscapone, softened
1 whole egg
2 oz prosciutto
1 Tbs clover honey
1/2 Tbs chopped fresh thyme
6 - 8 figs, sliced

Instructions

Roll out pie dough on a floured surface. Using a floured rolling pin, roll dough out to a 11 inch circle. Transfer piecrust to baking stone. Pinch edges like you would a pie crust.

Lay a piece of foil or parchment paper over pie dough. Fill the dough with dried beans or pie weights, keeping them inside the raised edge. Bake for 15 minutes. Remove the foil and beans. The crust should be a very pale golden color. Remove the crust from the oven and let cool completely.

In a bowl combine marscapone cream, goat cheese, egg, honey and pinch of salt. Beat with a whisk until smooth. Using an off set spatula spread cheese mixture evenly over crust. Top with sliced figs and strips of prosciutto, return to oven set at Lo broil. Broil until crust is golden brown and cheese spread is bubbly.

Transfer to cutting board, cool completely. Drizzle with honey and sprinkle thyme over top. Slice and serve.

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