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–+ servings
Blue Cheese Fig Tart

Blue Cheese and Fig Tart Two Ways

David Scott Allen I Cocoa & Lavender
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.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Cuisine French
Servings 6 people

Equipment

Ingredients
  

For the Crust:

  • 1 cup (340 g) Panko 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 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.
Keyword Blue Cheese, Dessert, Figs, Tarts
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