Fig, Rosemary, Goat Cheese Tart
Fig, Rosemary, Goat Cheese Tart:
What happens when fig, rosemary, goat cheese, balsamic, and honey party together in a tart? OMG. Crazy yumminess. Words fail me when trying to describe just how much I enjoy the combination of these flavors.
First, I’ll tell you how it’s made, then add a few photos! K? K!
1 unbaked pastry pie shell of your choice
figs, cut into thin slices (about 2-3 cups)
3 Tbsp sugar
1/8th cup good balsamic vinegar
1/8th cup local honey
2 tsp finely chopped rosemary
1 Tbsp cornstarch
goat cheese (about .33 lb.)
Preheat oven to 425 F.
Sprinkle small crumbles of cool goat cheese across the pastry shell.
Combine balsamic vinegar, honey, sugar, and rosemary, stir, and pour over sliced figs in a bowl (I used a large measuring cup).
Allow the mix to macerate the figs for about 15 minutes.
Carefully pour about 1/8 cup juice out of the mix and stir in 1 Tablespoon of cornstarch, then return to mix of figs, carefully coating all slices.
Pour fig mix over goat cheese into pastry shell.
Bake at 425 F for five minutes, reduce heat to 350 F and bake an additional 15 minutes.
Enjoy warm! (We did!)
Now the photos:
Click on photos to enlarge them into a new window!
~Amber Hamilton Henson
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Posted on August 10, 2013, in Uncategorized and tagged fig goat cheese tart, fig rosemary tart, Fig tart, recipe, WhatAmberLoves. Bookmark the permalink. 6 Comments.
I have picked a TON of figs this weekend and just made jam. This will my next fan-fig-tastic culinary creation!
🙂 I’m so jealous you picked a ton of figs! Birds have gotten most of mine this year! I had to supplement with store bought. It still turned out well! Love garden-to-table cooking! Tonight, we’re using more Rosemary from our garden! Thanks for stopping by! ~Amber
We have a fig tree that would not fit into a CHURCH, but it’s turning our property into a rookery. 😦 Did get far too many from the lower branches, though. Love fig preserves and have a FIG NEWTON recipe, if you’re interested…
Oh, and thanks for this new invention. I cannot wait to try it. Fresh rosemary, right?
We LOVE fig preserves! 🙂 🙂 Yum!! They’re surprisingly difficult to find in the mainstream brands around here, so we buy them everytime we find them at the RiverMarket and specialty artisan food boutiques! Yes, I used fresh Rosemary from my garden. It has great flavor this time of year, but I’m sure dried would work as well! Using primarily small, young leaves, I chopped the rosemary leaves pretty finely and saved the branches to use as skewers for chicken kabobs! 🙂 ~Amber
I’d LOVE a fig newton recipe!! I’ve never tried making my own newtons! :)) :))
Oh, Okay, I see you found my recipe on my site, I didn’t even remember posting that until today. That is the “fig newton” recipe I mentioned. Enjoy! 🙂