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
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.
Everywhere I look these data I see figs being used deliciously! Loving this tart 😀
Choc Chip Uru
Thanks so much CCU, figs have such a short season and they are so delicious, going to be preserving some figs this weekend.
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). 🙂
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!
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!
Oh I am dying to hear about your trip! Thank you so much!
You didn’t tell me you were going to Bologna, Bevi! I’ll bet I know exactly where you got those lovely figs!
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!!!
Thank you so much, you make me blush. The flavors are wonderful together. I am going to miss fresh figs when they are gone.
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(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…)
Thats great thanks so much, gonna check out Amazon!
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!
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.
What a delightful tart! Figs and goat cheese marry so well. This sounds lovely for fall!
Thanks Hannah, its very simple and really is delicious.
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.
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!
Looks delicious and I love the style of your blog!
Thank you so much!
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.
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.