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 are not going to 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 a 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. To the second tart, I added slices of the season’s last fresh figs – 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.
Drinking Notes: This dessert Pairs well with a late-harvest Riesling, Sauternes, Tariquet Premières Grives or a Beaumes-de-Venise.