Fig & Goat's Cheese Dessert Tart

                                         Goat's Cheese & Fig Dessert Tart


I served this wonderful tart recently at a dinner party.....it was an absolute triumph. I've had so many figs this year probably because of the very mild & wet winter we had...usually the immature fruits perish in the cold but not this year, the crop has been bountiful and my tree is still producing fruit ...I feel blessed.

Thank you so much Yotam Ottolenghi for the inspirational recipe for this truly delicious dessert.  It is a complete revelation to me. I always have associated Goat's Cheese Tart as being savoury. The pastry is yeasted and made well in advance....the filling is incredible....a very unusual mixture of ground almonds, creamy Goat's Cheese, sugar & orange zest....sounds strange I know but wow...what a result when topped with the figs and baked...just marvellous served with some thick Greek Yoghurt with honey.

I started the pastry the night before and it needs a long prove in the fridge

Ingredients:-

For the Pastry  ( this can be substituted for a pack of pre-rolled all butter puff pastry, but it's so worth the effort to make this yeasted pastry) 

1 tsp easy blend dried yeast
265 gms/9oz plain flour , you will need extra for rolling out
 large pinch of salt
50 gms /1½ oz caster sugar
2 medium sized beaten eggs 
75 gms/2½oz butter at room temp, cut into small cubes
the Zest of half a grated lemon
60 ml/2fl oz water
a little oil for greasing

For the filling:-

Just over a pound/ 600 gms of  firm but ripe figs
1tbsp chopped fresh thyme and a few leaves for decoration 
5 oz/150gms of soft Goat's Cheese, you may need more if using the kind with the rind as this will need to be removed)
1 tbsp    Icing (confectioners) sugar for the filling 
75g/2½ oz   "         "                        "           "       "    glaze 
2 medium eggs beaten
100gms/3½oz Ground Almonds
1 tbsp caster sugar
1½ tbsp lemon juice for the glaze

Method:-

Make the pastry first

Place the flour, yeast, sugar and lemon zest into your mixer,  attach the dough hook and blend together.
Add the water & beaten eggs slowly at first, then knead for a few minutes until a dough is formed
Add the salt, then on a slow speed add the butter a cube or so at a time until it is combined into the dough.
Now knead on a low speed for 10 minutes, you may need to scrape the sides of the bowl a couple of times during this process.
Place in a greased bowl, cover with cling film and place in the fridge for at least 12 hours....even better overnight.

Oil a large oven tray & line it with baking parchment 
Bring out the dough from the fridge and set aside 

To make the filling:-   

Beat the Goat's cheese
Add the tbsp of icing sugar and most of beaten eggs ( reserve a little to glaze the edge of the tart) and whisk well together along with the orange zest & thyme.
Mix the ground almonds in well..the filling is now ready

Roll out the dough on a floured surface to approx 24cms square (10inches)
Neaten the edges roll it over your rolling pin and transfer carefully to the lined baking tray
Spread the filling to within 1½ cms/ 3/4 of an inch of the edge
Overlap the halved figs equally over the filling
Brush the edge of the tart with the remaining egg wash
Sprinkle over the tbsp of caster sugar
Cover over with a clean tea towel or foil and leave to prove for around 20 minutes or so 

 set the oven to 180C/325f/gas mark 4 whilst it's proving

Bake in the centre of the oven for around 25 - 30 minutes until the pastry is golden brown and the figs nicely caramelised.

Mix together the remaining icing sugar and lemon juice to make a glaze then trickle it with a spoon over the tart .

      
   

   

Roasted Balsamic Fig Bruschetta, Goat's Cheese & toasted Walnuts

I always suppose that Figs are something you either love or hate. All I can say is that I was never a fan. I'd always tried them either fresh & raw. Roasting them takes them into another dimension. I added a little olive oil and a few tablespoons of aged Balsamic then roasted in a hot oven for only 20 minutes. They taste sensational done this way.
If you're not a fan of Goat's Cheese you could always use Roquefort (so delicious) or even Cream Cheese to top the Bruschetta. This makes a wonderful starter or a lovely light lunch. A glass or two of well chilled Pinot Grigio would be just perfect to accompany this gorgeous dish.

To make 6 Bruschetta

6 slices of ciabatta ( or something similar)
good olive oil
1 garlic clove
some fresh Thyme leaves

9 Figs ( these were Brown Turkey) use less if they are large Figs
1 Tbsp olive oil
4 Tbsp aged Balsamic Vinegar

4oz soft Goat's cheese or the cheese of your choice
3 oz toasted walnut pieces

Cut the figs in half, place them in a roasting tin, sprinkle over the oil and Balsamic and some thyme , cover with foil and roast in a hot oven 220c for 10 mins
remove the foil and continue roasting for another 10 mins
By now the juices should be sticky and dark.

While these are roasting prepare the bread

Heat a cast iron hot plate to really hot
Brush olive oil onto one side of the bread
Place on the griddle & toast
Turn over
remove the toast and rub well with the garlic clove.

Spread the Goat's cheese on the toast
place 2/3 fig halves on top
Spoon over the Balsamic reduction
Sprinkle over the toasted walnuts

This is just such a delicious way to serve Figs that I hope you'll try