Isn’t it crazy that the holidays are just around the corner? I feel like in the blink of an eye, Thanksgiving will be here and I’ll be knees deep in pies and sides. I know it sounds slightly insane that this is what I’m obsessing about at the moment since it’s not even Halloween yet (Halloween??!! OMG, I need a costume!), but this is how my brain sometimes operates – freaking out about the future instead of dealing with the present.
In the spirit of staying in the present, I’m giving you a fig tart. I know we’re on the very edge of fig season, which is why I hesitated sharing this with you. I considered waiting until next year, for the peak of fig the season. But then I realized that if I wait a whole year, I might forget entirely about this tart. And that would be a shame.
If you can still find figs at the market (I’ve been buying mine at Whole Foods), you’ve gotta make this tart. It is heavily inspired by the amazing fig tart I ate on my birthday. Figs are my favorite, so whenever I see them on a menu, I go for it. This particular tart is a sweet and savory number, which is always a plus in my book. There are lots of little elements that make this fantastic. Gorgeous figs. Sweet-savory onion jam. Salty prosciutto. Sharp watercress. Pungent blue cheese. Toasted hazelnut for a little bit of crunch. Together they become this little masterpiece. It’s the kind of thing that works beautifully as a first course, or a light lunch. Or if you’re feeling real ambitious, you could make them into bite size hors d’oeuvres. Whatever your little heart desires…
savory fig tart
inspired by Wood Tavern
1 sheet puff pastry
1 cup onion jam (store bought or make your own… I’ll post a recipe soon!)
1 pound black mission figs (about 3-4 figs per tart), quartered
3 ounces prosciutto
1 bunch watercress or upland cress, stems trimmed
1 ounce blue cheese, crumbled
1/4 cup white balsamic vinegar
1/2 cup extra virgin olive oil
fresh ground pepper
1/2 cup toasted hazelnuts, chopped
Preheat the oven to 400°F. Thaw the puff pastry according to the manufacturer’s instructions. On a lightly floured surface, unfold the pastry and carefully smooth out any seams or tears in the dough. Prick the surface of the dough all over with a fork. Cut the sheet into quarters, then place on a parchment-lined baking sheet. Place a sheet of parchment on top of the pastry, then place another baking sheet or pan on top of the parchment. This will prevent the pastry from puffing, leaving you with a flat pastry base. Place in the oven and bake until golden, about 15-25 minutes. Transfer to a wire rack and cool completely.
When the pastry is cool, spread 1/4 cup of onion jam on each quarter of the pastry. Arrange figs on top of onion jam. Take slices of prosciutto and arrange on top of figs.
Pour the vinegar in a small bowl and season with a generous pinch of salt and pepper. Slowly add the olive oil and whisk until the mixture is emulsified. Add the blue cheese and mix gently until combined. Taste and adjust seasoning if necessary.
Just before serving, toss the watercress lightly with the vinaigrette. Arrange a mound of dressed watercress on top of each tart. Top with chopped hazelnut and extra blue cheese from the vinaigrette. Serve immediately.