Weekend Dining: Fig and Gorgonzola Tartlet

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    NEWSLETTERS

    Fig and Gorgonzola Tartlet

    Cooking Time: 20 minutes
    Preparation Time: 25 minutes
    Serves 4 people

    Weekend Dining: Fig and Gorgonzola Tartlet

    [LA] Weekend Dining: Fig and Gorgonzola Tartlet
    A recipe for a fig and Gorgonzola tartlet courtesy of Executive Chef Pascal Lorange, from Fig & Olive.

    INGREDIENTS:

    • 1 sheet Fine puff pastry
      (available at your local gourmet supermarket or bakery)
    • 1 bunch Scallions
    • 4 Heirloom tomatoes
      (or Yellow Tomatoes)
    • 8 Fresh Figs
      (if not available or in season, you can substitute with dried white figs)
    • 8 oz. Gorgonzola
     
    • 2 oz. Chopped Walnuts
    • 1 tsp Fleur de Sel
    • 1 tsp Pepper
    • 2 TB Olive Oil
      (preferred choice: Fig & Olive’s Ascalano Olive Oil)
    • 1 Fresh Rosemary Sprig, to garnish
    • 2 slices Prosciutto di Parma, to garnish
      (can omit for vegetarian diners)

    DIRECTIONS:

    1. Preheat oven to 400 degrees F.

    2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.

    3. Poke shallow hole in the dough with a fork before cutting the circles to help the pastry bake evenly. Place the circles on a well-greased baking sheet.

    4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.

    5. Cut tomatoes into wedges and arrange evenly around the tart.

    6. Place cut figs wedges (one fig can be cut into 2 or 3 wedgies) evenly between the tomatoes.

    7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.

    8. Drizzle a small amount of olive oil over each tart before baking.

    9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.

    10. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.

    11. Garnish with a fresh sprig of rosemary and Prosciutto di Parma torn into pieces.