Main
Recipes
Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs (Emeril Lagasse) Recipe

Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs (Emeril Lagasse) Recipe

Posted by

Rate It!

Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs (Emeril Lagasse)

Add your photo!

Count

Calories

Minutes

Comments Print recipe

Ingredients:

Serving

1/2 cup honey
1/2 cup armagnac
8 to 12 large ripe figs, washed, stems removed and halved
11 oz goat cheese, softened
3/4 cup unsalted butter
1/2 cup ricotta
3 egg yolks
1/3 cup flour
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh thyme
1/2 tsp salt
1/2 tsp white pepper
1 (9-inch) blind-baked savory piecrust, recipe follows
8 paper-thin slices prosciutto
1 1/4 cup flour
1 stick cold butter
1 tsp salt
2 tbsp ice water

Directions:

In a small saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut side down on top of mixture. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 375 degrees F.
Into a large mixing bowl place the goat cheese, butter, and Ricotta, and beat ingredients with a mixer on high speed until smooth. Add egg yolks 1 at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate.
Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 25 to 30 minutes.
Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto.
Savory Pie Crust:
In a food processor, combine the flour, butter and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Roll out to 1/8-inch thick and place in a 9-inch pie shell. Blind bake in a preheated 350 degree F. oven for 10 minutes or until lightly golden brown.

Kitchen-Friendly View

Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	860.68 Kcal (3603 kJ)
Calories from fat	520.04 Kcal
		% Daily Value*
Total Fat	57.78g	89%
Cholesterol	186.35mg	62%
Sodium	1274.19mg	53%
Potassium	370.34mg	8%
Total Carbs	67.15g	22%
Sugars	33.77g	135%
Dietary Fiber	6.3g	25%
Protein	22.86g	46%
Vitamin C	2.7mg	4%
Vitamin A	0.4mg	12%
Iron	3.1mg	17%
Calcium	528.2mg	53%

Amount Per 100 g
Calories	296.33 Kcal (1241 kJ)
Calories from fat	179.05 Kcal
		% Daily Value*
Total Fat	19.89g	89%
Cholesterol	64.16mg	62%
Sodium	438.7mg	53%
Potassium	127.51mg	8%
Total Carbs	23.12g	22%
Sugars	11.63g	135%
Dietary Fiber	2.17g	25%
Protein	7.87g	46%
Vitamin C	0.9mg	4%
Vitamin A	0.1mg	12%
Iron	1.1mg	17%
Calcium	181.9mg	53%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

Search recipes
by ingredients

Construct & Analyze
Your Recipe

Analyze

Try this similar recipes

Auntie Em's Steak and Potato Pie

Unsalted butter, All-purpose flour, Salt, Sugar, Ice water and 15 more..
Fresh Figs with Goat Cheese and Peppered Honey

Honey, Freshly ground black pepper, Fresh figs and 1 more..
Penne With Chicken, Prosciutto, Artichoke and Sun-Dried Tomatoes

Butter, Garlic cloves, minced, Marsala wine, Heavy cream and 15 more..
Ricotta Fritters

Ricotta cheese, Eggs, Flour, Butter, softened and 4 more..
Ricotta, Lemon and Honey Fritters

Fresh ricotta, low-fat is fine, Egg and 5 more..
Veal Chops with Rosemary Butter

Unsalted butter, room temperature and 9 more..
Ricotta Pie Aka Torta Della Nonna

Flour, Sugar, Grated lemon peel, Butter and 8 more..
Spur-Of-The-Moment Vegetable Soup

Unsalted butter (or a combination) or 2 tbsp olive oil (o... and 11 more..