Moist and fragrant
This savoury tart is a great way to use over-ripe figs or ones that have hardened a bit instead of softening with maturation- which happens quite often to me with imported figs. Make it quickly before the last figs disappear off the market stalls… Or fly over to where they grow! That is what I intend to do myself by the time your get this anyway so this purple tart is a parting gift. I am still chasing the sun…
- 10 figs
- cream cheese, 125g
- soft fresh goat cheese, 125g
- balsamic vinegar, a generous drop
- acacia honey, 1 Tbsp
- pepper mill
- Filo sheets or puff pastry
Prepare the filo sheets (or puff pastry) by brushing them with oil and laying them inside a removable-bottom flan or tart tin. I lay each corner of the filo slightly off the previous ones so they resemble a large flat flower. I would have used puff pastry for a richer tart but I did not have time to make any. Filo is a health-conscious option after all.
Mix the soft goat cheese and the cream cheese together in a bowl and sprinkle a little pepper.
Spread the mix over the filo sheets. Don’t try to cover all as it will melt anyway.
Wash the figs and cut them up in four without peeling them. Just top and tail them.
Sprinkle a thick balsamic vinegar over it all and put in a hot oven for about 20/30 min. The pastry needs to be golden and the figs nice and soft.
Serve at room temperature with a drizzle of acacia honey.
This is a savoury tart but it is so indulgent I would not mind it for starters AND pudding! Don’t know if I invented it or if it has been done before but don’t mind either way because it is a great combination anyhow… Figs, honey and goat cheese… Flavours that sing together in your mouth…
Quick and easy to use up the last figs…
Palombaggia beach in Corsica
A crispy, crusty tart, scented with honey infused in the Corsican “maquis”: colorful above all else. I love anything orange; the colour of the sun, the stones and the heat itself. An earthy and grounded colour: “la terre est bleue comme une orange”, says the poet.
- All butter puff pastry
- 6 to 8 apricots
- Semolina 2tbsp
- Honey 4 tbsp
- Pine nuts, a handful
Preheat the oven to 180.
Roll the pastry to a thin crust. Lay the pastry onto a flat oven tray and make a square shape, taking time to just roll the edge and seal them with a fork.
Shake the semolina all over the surface. This will absorb the excess juices – sometime you won’t need any, sometime more; depending on the fruit!
Cut up the apricots in quarters and place them skin down onto the pastry.
Drizzle your honey on top of the fruit and decorate with pine nuts.
Put in the oven for a good 45 minutes until crispy and make sure the heat is stronger at the bottom of the oven so the pastry dries and gives a dry puff crunch under the bite.
This very simple tart, like all very simple dishes, deserves the very best ingredients : tasty, supple apricots and the best honey. Something a bit wild and resinous like a mountain honey… A bit of holiday magic then gets conjured up in your plate.
A cobbler is a rough tart with pastry folded over the edges and it is an ideal summer tart because it needs no tin or special pan, just a flat sheet of grease-proof paper. It is eaten warm with whipped cream, as soon as it comes out of the oven. You can use any seasonal berries to make the filling, or use a mix of them.
I came back to England with a terrible craving for gooseberries and blackberries. Their season is ridiculously short and it is now! So here is a quick and easy way to enjoy your pickings. I gathered my blackberries by the river yesterday with my eldest son, got stung by nettles and ate lots but I made these when we got back.
The video link above will lead you to a video (en Français) for the most delicious and idiot-proof pastry – it is on Marmiton.org.
Once you have made the pastry, leave it to rest a few hours in the fridge.
Prepare and wash the fruit.
Roll out the pastry into a loosely round shape directly onto your baking sheet or onto a Silpat sheet.
Brush with the egg yolk then sprinkle the semolina all over. This will absorb the juice without soaking the pastry which you want crunchy and crumbly.
Pile the fruit in the middle in a pyramid shape whilst sprinkling the sugar at various stages. Now fold the edges over, delicately with the flat end of a knife. Brush these with the rest of the yolk or some milk.
Put in a hot oven for 35 min or until the pastry turns brown.
Serve hot as soon as ready.
|Alternative recipe done with red sweet pepper
Butternut squash, diced (1 cupful)
Ground mace 1tsp
Pepper and salt
Soft goat cheese
Rub the diced butternut with the olive oil and some sea salt flakes.
Roast for 15 min until soft, at 200°C.
Put several layers of filo brushed with little oil into a pie dish or an individual tartlets pan as here.
Chuck in some roasted squash with torn bits of cheese. Fill it up nicely.
Sprinkle with mace and black pepper.
Put under a hot grill until the cheese has melted and the filo turns a nice golden colour. Watch out for it tends to burn quickly!
Serve straight away as filo sheets tends to soften as they cool down and I love a crispy light base for this.
Nutrition notes: Filo is a great and tasty alternative to the usual pastry base for tartlets. I use it all the time for convenience and nutritional reasons. Half the pastry and twice the taste! What’s not to like?