The ever-reliable Taste recipe site came to the rescue with this Fig and Three-Cheese Tart. I modified the recipe to reduce the amount of goat’s cheese, as it can be rather rich. Some milder cheese, like bocconcini, could also be added to the mix to lighten things up. And don’t forget to save the juices from the baked figs to pour over the tart – yum!
Fig and Three-Cheese Tart
Ingredients (serves 2)
2 tbs brown sugar
1 tbs balsamic vinegar
1 sheet frozen butter puff pastry, thawed, halved
50g soft goat's cheese, crumbled
100g grated mozzarella
100g grated cheddar
4 slices prosciutto
Rocket leaves, to serve
1. Preheat the oven to 180°C. Place the figs in a small baking dish. Sprinkle with the brown sugar, balsamic vinegar and 2 tablespoons of water, then roast in the oven for 15 minutes. Remove from the oven and set aside to cool.
2. While the figs are cooling, line a baking tray with baking paper. Place the pastry sheets on the prepared baking tray. Lay another piece of baking paper on top, then cover with a second baking tray to weigh the pastry down. Bake in the oven for 15 minutes or until light golden. Set aside to cool slightly.
3. Place the goat's cheese, mozzarella and cheddar in a bowl. Season well with sea salt and freshly ground black pepper. Sprinkle the cheese mixture over the pastry sheets, leaving a 1cm border. Return to the oven for a further 10 minutes or until the cheese is melted and golden.
4. Tear the prosciutto slices into bite-sized pieces and tear the cooled figs in half, reserving the pan juices. Top each cheese tart with half the prosciutto and figs, then top with some rocket leaves. Drizzle with the pan juices from the figs and serve.
Recipe adapted from delicious (via Taste.com.au)
Lifecycle of a fig: 1. Perfect as is; 2. Sprinkled with balsamic vinegar and brown sugar; 3. Baked
This is an absolutely delicious tart that takes full advantage of the lovely fig.