Weekend Dining: Fig and Gorgonzola Tartlet

Sunday, Mar 27, 2011  |  Updated 12:57 PM PDT
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A recipe for a fig and Gorgonzola tartlet courtesy of Executive Chef Pascal Lorange, from Fig & Olive.

A recipe for a fig and Gorgonzola tartlet courtesy of Executive Chef Pascal Lorange, from Fig & Olive.

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Fig and Gorgonzola Tartlet

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

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.

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