Sweet figs and creamy goat cheese make this tart a must-serve appetizer to kick off a warm, cozy meal.
· Use a 9-inch tart pan
For the crust:
· 1 ½ cups all-purpose flour plus extra for rolling
· 1 tsp. salt
· ½ tsp. granulated sugar
· 1 stick unsalted butter cold, cut into small cubes, plus more for the tart pan
· 1 large egg
· 1 to 3 tsp. ice cold water
For the filling:
· 2 large egg yolks
· ½ cup heavy cream
· 8 ounces fresh goat cheese
· 1 ½ Tbs. fresh lemon juice
· 1 tsp. grated lemon zest
· 3/4 tsp. ground anise
· ½ tsp. salt
· 2 to 3 tablespoons pistachios shelled and roasted
· 10 fresh figs preferably Black Mission, halved
· Honey or balsamic vinegar for drizzling
Make the crust
1. In a food processor, pulse together the flour, salt, and sugar. Scatter the cold cubes of butter over the dry ingredients and pulse until the mixture looks sandy or like coarse meal.
2. In a small bowl, lightly beat the egg and 1 teaspoon water. Add the egg mixture to the processor in increments, pulsing as you go, until the dough sticks together. There will still be a lot of crumbly bits that haven’t been incorporated and that’s okay. (If the dough still looks dry and doesn’t hold together when pinched, pulse in another 1 to 2 teaspoons water, a little at a time, until it does hold together. We didn’t need the extra water, though.)
3. Turn the dough out onto a work surface or a piece of parchment paper. Lightly knead the dough to make sure everything is incorporated. (Literally just press it together a bit.) Wrap the dough in plastic wrap and create a flattened disk. Refrigerate for a minimum of 2 to 3 hours (and up to a day).
4. Let the refrigerated dough rest on the counter at room temperature for 15 minutes. Butter a 9-inch round tart pan or a 13 3/4-by-4 1/2-inch rectangular tart pan. On a floured work surface or in between lightly floured pieces of parchment paper, carefully roll the dough with a rolling pin in the shape of the tart pan until about 1/4 inch thick. Carefully transfer the crust to the buttered tart pan and gently press the dough against the bottom and sides of the pans, being careful not to stretch the dough at all. Trim any excess dough hanging over the edges and prick holes all over the surface of the dough with the tines of a fork. Wrap the tart pan in plastic wrap and freeze for at least 30 minutes.
5. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
6. Remove the tart pan from the freezer and discard the plastic wrap. Place the tart pan on a rimmed baking sheet, fit a piece of parchment paper snug against the surface of the dough, and weight the parchment with dried beans or baking weights. Bake for 20 minutes. Remove the baking weights or beans and parchment paper and bake for another 10 minutes or until lightly browned. Let cool slightly.
Make the filling
1. Turn the oven temperature down to 350°F (177°C). In a small food processor (or with a spoon and a strong arm), process the egg yolks, heavy cream, goat cheese, lemon juice, lemon zest, aniseed, and salt until uniform and smooth. Transfer the cheese mixture to the tart and smooth the surface so it evenly fills the crust. Scatter the pistachios on top and then arrange the fig halves across the surface.
Bake the fig and goat cheese tart for 25 minutes. Serve warm or at room temperature, drizzled with a bit of honey or balsamic.
Source: “Fig Tart with Goat Cheese and Pistachios”. Recipe. www.leitesculinaria.com. N.p. 20 Dec. 2022. Web. 2 Jan. 2023.
By Recipe Contributor