Lemon Crostada With Fresh Figs And Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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don't be put off by the goat cheese as a dessert! This is rustic, sophisticted and delicious. For extra interest, try adding some fresh rosemary to the tart dough or on top of the goat cheese. If you can't find fresh figs, just use plums instead (dried figs would work too). Ingredients:
1 cup all-purpose flour |
1/4 cup sugar |
1/2 lemon, zest freshly grated |
8 tablespoons (1 stick) cold unsalted butter, cut into pieces |
1 egg, beaten |
4 ounces mild, fresh goat cheese (no rind) |
10 ripe fresh figs (black mission figs prefered), stems snipped off with a scissors, figs cut in quarters |
2 tablespoons orange blossom honey |
Directions:
1. Make the dough: Blend the flour, sugar, and lemon zest at low speed in a food processor. Add the butter and continue pulsing until the mixture is coarse and sandy-looking. Add the beaten egg and pulse just until the mixture comes together into a ball. Wrap with plastic wrap, and refrigerate at least 1 hour.
2. Preheat the oven to 375 degrees F. Line a sheet pan (or round pizza pan) with parchment paper.
3. On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, rustic edge to the tart. Don't press the edge down.
4. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the figs in concentric circles over the goat cheese and drizzle the figs with the honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.
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