I know it is technically not the season for figs but you can always save this recipe for future use and hey, it might be fig season anywhere else in the world right? Plus it is ALWAYS gorgonzola season as far as I am concerned… More then that this delicious tart is just about perfect for an appetizer or with a salad it could very well serve as an entire meal. Or… you could start your meal with this and then finish with that delicious strawberry tiramisu…
In the meantime our fabulous threesome are growing like mad. I never really realize how fast they grow until I start comparing pictures from a few weeks ago. Especially all the way in the beginning Humphrey was such a little ugly kitten (cute but not the prettiest) and now he is getting more and more handsome everyday! With a strong preference for ladies… Much to Tom’s chagrin… He will curl up on my lap and even to completely strangers, as long as they are female. He’s gonna be one hell of a guy! And surprisingly at the vet’s yesterday he turned out to be the heaviest of the three. Looks like the little ladies will not catch up to him… Funny how that works!
Anyway, back to business….( If it was up to me I would sit entire days just looking at the kittens. They are just …big sigh… soooo cute. But enough now! ) This tart/pie is a delicious blend of savory from the cheese and ham with a sweet note of the figs and when Caroline, who did the styling, and me were done shooting them it all was devoured in no time at all. The watercress on top gives it a little bit of a bitter crunch and I am thinking it would also work well with something like arugula on top.
- 300 gr all purpose flour
- 150 gr butter plus a little extra for greasing the tin
- pinch of salt
- some cold water as needed
- 125-150 gr gorgonzola (depending on the shape of your tin)
- oregano (dried or fresh)
- 4-6 fresh figs in quarters
- 2 tbsp of honey
- 2 tbsp of good oliveoil
- freshly grounded black pepper
- Watercress or arugula
- a few slices of parma ham
- Mix the ingredients for the dough quickly together with your hands or with a kitchenprocessor. Make sure that the butter is as cold as possible and doesn’t melt in your hands. Use enough (icecold) water to make the dough stick together. Form a ball, wrap in clingfilm and press it into a disc and put in the fridge for at least 30 minutes.
- Preheat the oven to 180 C. Roll the dough on a flour sprinkled surface and line your baking tin with the dough. Cut the edges to your liking or be more creative… Crumble the gorgonzola above the dough and arrange the fig parts on top. Sprinkle everything with the oregano.
- Mix the honey with the olive oil and the fresh pepper and sprinkle the tart with about half of the dressing.
- Bake the tart in the oven goldenbrown and crispy in about 25 minutes. Before serving add the watercress and parma ham slices and sprinkle the rest of the dressing over the top.