Blue Cheese Fig Tart Made Two Different Ways
If you are a fan of figs, you know that their season is short, and when figs are ripe, they will not last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.
In this post, A Tale of Two Tarts, I took some liberty and experimented with a blue goat cheesecake recipe from the Pike Place Market Cookbook by my friend Braiden Rex-Johnson and made the dessert two different ways.
The first was made with blue goat cheese from Fiore di Capra, and the second with a creamy Danish blue. One crust was made with walnuts (per Braiden’s original recipe), and the other with hazelnuts. I added slices of the season’s last fresh figs to the second tart – a delicately sweet counterpart for the blue cheese and earthy honey.
Blue Cheese and Fig Tart Two Ways
This recipe is based on a blue goat cheesecake by Braiden Rex-Johnson found in her "Pike Place Market Cookbook." I made the dessert into more of a tart format, using the same basic ingredients.
Ingredients
For the Crust:
- 1 cup (340 g) panko (Japanese) breadcrumbs
- 2 oz (56 g) Walnuts or Hazelnuts toasted and shelled
- 1 tbsp fresh rosemary or thyme, chopped
- 3 tbsp unsalted butter softened
For the Filling:
- 4 oz (114 g) Blue Goat Cheese or other soft blue cheese
- 4 oz (114 g) Mascarpone cheese
- 1/4 cup (60 ml) milk
- 1 large egg
- 1 1/2 tbsps flour
- 1 tbsp brandy
- salt and freshly ground black pepper to taste
- 3 fresh figs cut pole-to-pole in 1/4-inch slices
For Serving:
- chestnut honey or other flavourful honey
- additional fresh figs cut in quarters for serving
Instructions
- Preheat oven to 350°F (175°C).
- Chop the panko, nuts, and rosemary, or thyme in a food processor until the nuts are finely ground.
- Add the butter and pulse until the mixture clumps - it will not form a ball.
- Transfer the crust mixture to an 8-inch springform pan, the bottom of which has been lined with parchment, and press it into the bottom and at least 1 inch up the sides. (I like to use the bottom of a glass to tamp the bottom; it gives you a nice, compact, and even crust.)
- Blind bake the crust for 10 minutes.
- Meanwhile, whisk together all the ingredients for the filling.
- You can use the food processor for this, as well. Just wipe out any crumbs from the crust - no need to clean it between these steps
- When the crust is ready, pour the filling into the crust and top with fig slices (if using). And bake for 25-30 minutes.
- The top may crack but don’t worry - it will still taste fine! (When using figs, the longer baking time is needed, as they add extra moisture.)
- Allow to cool before removing the sides of the pan.
- Cut into slices, drizzle with chestnut honey and add a spoonful of honey on the side. Serve warm or at room temperature.
Notes
Drinking Notes: This dessert Pairs well with a late-harvest Riesling, Sauternes, Tariquet Premières Grives or a Beaumes-de-Venise.
Tried this recipe?Let us know how it was!
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