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Oh my lovely, darling, sweet fresh figs … or rather salty-sweet roasted figs, because you were so juicy, so very juicy, so extra juicy (even when baked, that I had to make this recipe 2 times before getting it right). The 1st time, it was more like a rustic fig “soup” tart, with juices running everywhere and me just making a mess trying to use a kitchen baster to suck up the extra liquid. But the 2nd time around, roasting the figs a bit, adding bread crumbs and an extra egg to the mix and some grated cheese, helped to absorb the extra juices of these lovely, unforgiving and devilish fruits without drying them out too much. Tell me that I’m forgiven ! … You can prepare this sweet and savoury “rustic” tart (rustic means it doesn’t have to look perfect, but make an effort anyways) in several steps, make the dough first and let it sit patiently in the fridge, cut and roast your figs and let them cool before wrapping them in slices of cured ham and make your goat cheese-onion jam-beaten eggs mixture too and set that aside. All that will be left to do is rolling out your dough, assembling and baking. And don’t be alarmed if it’s juicy (we’ve already talked about this), just let it sit a while after baking (as you collect your thoughts) and it’ll be great … By the way, it was really delicious, even the 1st time … :)

roasted fig, prosciutto and goat cheese rustic tart

02.10.2015

1 tart (25 cm in diameter) for 4

ingredients

olive oil pie crust :

  • 300 grams flour (I mixed 150 grams all-purpose flour, 100 grams whole wheat flour and 50 grams buckwheat flour)
  • 120 grams cold water
  • 60 grams olive oil
  • 1 tsp salt
  • optional : 3 tbsp mix of regular flax seeds, toasted flax seeds, toasted sesame seeds

filling :

  • 750 grams fresh figs (about 20-22 small figs)
  • 200 grams or 10 slices of prosciutto ham (or other cured ham)
  • 200 grams soft goat cheese
  • 100 grams onion jam*
  • 2 eggs
  • 1 tbsp bread crumbs (or wheat semolina or corn flour)
  • ½  tsp + ½  tsp salt
  • ¼ tsp ground black pepper
  • ¼ cup grated gruyère or cheddar cheese
  • 1-2 tbsp fresh chopped rosemary
  • 1 tbsp + 1 tbsp olive oil
  • 1 tbsp liquid honey

 

instructions

  • to prepare the olive oil crust, mix flours, seeds and salt together in a bowl
  • blend olive oil and water together in your electric mixer bowl and slowly add the flour mix while kneading with the dough hook of the mixer for 3-5 minutes until it forms a ball
  • when the dough no longer sticks to the sides of the mixing bowl, remove and make a compact ball of dough, wrap in plastic film and place in the refrigerator to chill for 1 hour
  • wash and dry your figs, cut off the stems and make a cross-cut on the top and 2/3 of the way down, so that they open up like a flower
  • preheat the oven to broil (230°C)
  • place figs on a roasting pan with a grill rack, brush with 1 tbsp of olive and sprinkle with 1 tsp of salt and broil for 3-5 minutes on each side (to dry them out and lose some of their juices, but not too long or they will get too soft to handle)
  • beat the 2 eggs together (reserve 1 tbsp for brushing the crust at the end) 
  • combine the soft goat cheese with the onion jam*, eggs, 1 tbsp of bread crumbs,  ½ tsp salt and ¼ tsp black pepper and 
  • *(if you don’t have any onion jam, just make your own by finely chopping up an onion and simmering it in a pan for 10-15 minutes at medium heat with 1 tbsp butter, 1 tbsp sugar, 1 tsp balsamic vinegar and 1 tsp salt, until soft and dark brown)
  • cut your prosciutto slices (or other cured ham) in half (about twenty half-slices) and wrap each fig with a half-slice
  • preheat oven to 190°C with the rack in the middle 
  • remove the olive oil dough from the fridge, flour a work surface covered with parchment paper and roll out to a size 1/3 wider in diameter than your baking dish and approximately 4mm thick and lift the parchment paper (with the rolled dough circle on it) and place inside your baking dish and prick the bottom of the dough with a fork
  • spread out the goat cheese and onion jam mix on the dough, place the wrapped figs upright on top, sprinkle grated cheese in between the figs and drizzle with 1 tbsp olive oil and 1 tbsp honey and some chopped rosemary
  • fold over the outer edges of the dough circle onto the tart and pinch together every 5 cm and brush edges and top of folded dough with 1 tbsp beaten egg
  • bake for 45-55 minutes until golden and broil for the last 5 minutes.
  • remove from the oven and let sit 10-15 minutes for extra juices to be absorbed (figs are quite juicy), sprinkle with some more fresh rosemary and serve warm (or cold).

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