When i saw fresh,ripened figs on the supermarket shelves...i jumped with joy. Fresh figs are rare in Malaysian market thus whenever i could get them, i make sure to bring back few pints home. I have been bookmarking a simple goat cheese and fresh fig recipe for months since, i hardly come across of fresh figs this recipe taken a backseat and with few pints of fresh figs on hand, I'm ready to whip up the long waited recipe.
I used a short cut way with my pie dough. Instead of making a pie dough all by myself, i opted for frozen puff pastry(something that i always have in my freezer). The flaky buttery puff pastry paired with creamy and rich goat cheese filling are indeed heavenly. The honey added, lightly sweetened the filling and the fragrance of the chopped rosemary goes a long way in this mouth watering tart. You can use the same recipe and replace figs, with raspberry,strawberry,peaches or plums.
Ingredients
1 sheet frozen puff pastry,thawed
1/4 cup honey
6 fresh figs, stemmed and cut lenghtwise
4 oz fresh goat cheese,softened
1 tsp rosemary,chopped
Pinch of salt
All purpose flour for dusting
Methods
Preheat oven at 475'F or 246'C . Lightly grease a 8 inch round pie pan. Keep aside.
Flour a clean working surface and rolled out the puff pastry to 10 inch round. Gently, place the dough onto the prepared pie pan. Tuck to the dough neatly onto the pan and trimmed edges. Prick all over the puff pastry with fork.
Bake for about 8-10 minutes. Remove from oven and col on wire rack to cool completely.
For The Filling
In a medium bowl, combine the goat cheese, chopped rosemary,salt and honey. Mix well.
Pour the filling into the baked pastry and gently spread them to cover the edges.
Arrange the figs on top and bake bake for another 7-8 minutes until the edges golden.
Remove from oven and cool on wire rack for 15-20 minutes.
Cut into slices and enjoy.
Notes
- Make sure the baked pastry completely cool before pouring in the filling. This is to avoid from the hot pastry from becoming soggy.
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