Skip to content

Fig And Goat Cheese Tart

Fig And Goat Cheese Tart

Figs are in season and then they are gone like a flash. I wanted to take advantage of the beautiful fresh figs available in a recipe using Mosto Cotto syrup. It’s delicious, and can be used in both sweet and savory recipes. I used it as a syrup to pair with a buttermilk panna cotta and as a glaze for ribs. It’s so versatile. For this recipe I steeped fresh mission figs in Mosto Cotto with black peppercorns, orange and cointreau. I wanted the figs to retain their shape and texture so instead of poaching in the syrup I steeped them for a few hours. The figs were soft but firm enough to retain their shape and the flavor of the syrup permeated each fig. I then sliced them, and reduced the syrup by about half and used it as a glaze for the figs. The tangy goat cheese only slightly sweetened with honey and  the figs steeped in delicious Mosto Cotto syrup is delicious. I made a traditional pie dough because I wanted something flaky and a bit more delicate than a tart dough, I used my go to recipe from Julia Child. This would be equally delicious though in a more substantial tart crust or even puff pastry.I created this recipe when I was asked to do a guest post for Marx Foods, who carry Mosto Cotto,  and I happily agreed to do so. I will always keep a bottle in my pantry, it’s just that good.  The beauty of this tart is how easy it is to prepare. It really takes almost no time at all to put together, and makes a lovely not too sweet dessert or put a slice or two of prosciutto di parma on top for a nice lunch. NOTE: If you can purchase Mosto Cotto I highly recommend but if you can’t use wine, the Mosto Cotto is made from Montepulciano grapes from the Abruzzo region of Italy and also Amarena Cherries, try to find a wine using those grapes if you can (Montepulciano d’Abruzzo)  for the syrup if you cannot then use a good red wine it will be fine.

Figs and Syrup

1lb (6-7 fresh ripe figs)
1/2 cup Mosto Cotto Syrup
1/2 cup sugar
2 strips (approx 2 inches wide) orange skin- careful not to include the pith
3 whole black peppercorns
1 tbs cointreau
Bring mosto cotto, sugar, orange rind, peppercorns and cointreau to a boil, reduce heat and simmer for 10 minutes. While it’s simmering slice the figs in half and place in heat proof bowl. Pour the hot syrup over the figs and cover. Let sit until it reaches room temperature.
Making the tart
10.5 oz soft goat cheese (chevre) at room temperature
1 heaping tbs honey (I used peach blossom)
Favorite pie dough, tart crust recipe. (You could also use puff pastry for this)

Juilia Childs Pastry Dough

Makes enough dough for a double crust 9 inch pie

1 1/2 cups all purpose flour

1/2 cup cake flour

1 tsp salt

6 oz cold unsalted butter cut into tbs size pieces

4 tbs shortening or leaf lard cold

1/2 cup ice cold water

You can make this either by hand or in the food processor. To make by hand, put flours, salt, butter, lard or shortening into mixing bowl, use pastry cutter to combine until it resembles pea size crumbs. Add water mix with fork, gather with your hands, divide dough into a 2 discs and cover with plastic wrap. Refrigerate for 1 hour.

In Food Processor, add the flours, salt, butter and shortening or lard into the bowl of the processor. Pulse a few times until the mixture resembles pea size crumbs. Add the water and pulse a few times until it becomes a cohesive dough.  Divide dough into two discs and wrap in plastic and refrigerate for 1 hour.

Blind bake your pie dough, I like to use a rectangular shape for this tart, either use a fluted rectuangular tart pan or a small 1/2 sheet pan. Pre heat oven to 375 degrees. Roll out your dough to fit into the tin, prick with fort multiple times, ( chill in refrigerator at least 20 minutes before baking) place a piece of parchment on top and add pie weights or beans.Bake for 15-20 minutes, remove parchment and weights and bake again for another 15-20 minutes until golden brown. Remove from oven and cool. While the pie crust is cooling slice the figs into thin slices approximately 1/4 inch thick, set aside. Pour the remaining syrup into sauce pan, removing peppercorns and orange zest and bring to a boil, reduce heat to medium and reduce by 1/2 (It takes about 10 minutes) or until syrup thickens.  Let cool.
Place goat cheese in mixing bowl add honey and whip until fluffy.
Smooth onto tart, arrange figs on top and brush some of the reduced mosto cotto syrup over the fruit. Serve as is or it’s delicious to lay a slice of prosciutto di parma on top.
23 Comments Post a comment
  1. Everywhere I look these data I see figs being used deliciously! Loving this tart :D

    Cheers
    Choc Chip Uru

    September 18, 2012
  2. Thanks so much CCU, figs have such a short season and they are so delicious, going to be preserving some figs this weekend.

    September 18, 2012
  3. Do you know I’ve never had a fig in my life. I have never seen them here locally. Boo! I want to try them. Your tart looks and sounds great! I am a big fan of any cheese but, love me some goat cheese. (I think we talked about loving cheese before). :)

    September 18, 2012
    • Thank you and yes we did, i am a cheese head, love it. Anything is better with cheese … and bacon!! You must try fresh figs they are so delicious!

      September 18, 2012
  4. Bevi #

    I just got back from a trip to Bologna and while there bought fresh figs to take back to my hotel room. This is lovely lovely! I have got to make this!

    September 18, 2012
    • Oh I am dying to hear about your trip! Thank you so much!

      September 18, 2012
    • You didn’t tell me you were going to Bologna, Bevi! I’ll bet I know exactly where you got those lovely figs!

      September 21, 2012
  5. petit4chocolatier #

    Loving the tart; wow! The figs and syrup really sound and look delicious. You are such an expert in the kitchen! Orange rind, peppercorn and cointreau; triple yummy!!!

    September 18, 2012
    • Thank you so much, you make me blush. The flavors are wonderful together. I am going to miss fresh figs when they are gone.

      September 18, 2012
  6. Julia Fairchild #

    Amazon.com is having a deal sale for the Canon Rebel T3 bundle deals- you should check it out! Saw one bundle with 2 lenses and body and bag for around $600!
    (sorry to post here, but I’m on my phone and safari hates me right now, so this was the easiest way for me to access your blog…)

    September 19, 2012
  7. I absolutely love your blog and find a lot of your post’s to be precisely what I’m looking for. Would you offer guest writers to write content for yourself? I wouldn’t mind composing a post or elaborating on a lot of the subjects you write regarding here. Again, awesome blog!

    September 20, 2012
    • Hi Stacey, thank you so much. I would love for you to write a guest post. Although I am not diabetic, my dog, Nando is and I have been living with and caring for him for almost 4 yrs now. My Mom has type 2 which she is controlling (somewhat) with diet. Thank you again and let me know what you would like to write. I would love it.

      September 20, 2012
  8. What a delightful tart! Figs and goat cheese marry so well. This sounds lovely for fall!

    September 21, 2012
  9. You was robbed at WFM. This is the most beautiful creation I’ve seen in some time. I put it on my holiday menu at work.

    September 21, 2012
    • Ha! thank you. I thought it was a good recipe. Seems like powers that be didn’t agree. Means more to me anyway that you like it!

      September 21, 2012
  10. Looks delicious and I love the style of your blog!

    October 1, 2012
  11. Saba is reduced grape must (unfermented grape juice) from Italy. This brown, syrupy substance has a sweet, concentrated, almost prune-like flavor. Depending on region, dialect, or translation, it can go by several names: saba is from Sardinia, sapa is from Emiglia Romagna; in Apulia, the syrup is called vin cotto, and in yet another Italian region the same may be called mosto cotto. Other countries with winegrowing regions also have versions of this grape-must syrup—Turkey’s is called pekmez, and in Palestine it’s dibs. Whatever its name, the syrup is terrific with roasted grapes or pears, drizzled on strong cheeses such as Parmigiano-Reggiano or Gorgonzola, or brushed on roasted lamb or duck.

    October 1, 2012
    • I use Mosto Cotto all the time and love it. I am going to find Saba and try it, thank you for all the information, so interesting, I love learning about something I have never tried, thank you for the information I can’t wait to give it a try.

      October 4, 2012

Trackbacks & Pingbacks

  1. Pairing Desserts and Wine- Part 3 How And Why! | apuginthekitchen
  2. Second Anniversary Or Is It Blogoversary! | apuginthekitchen

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 1,586 other followers

%d bloggers like this: