Monday, January 9, 2012

Fig Fantasy

dried figs

re-hydrated figs
My love for figs started when I was a little girl.  My favorite cookie was the classic Fig Newton.

Recently, my fig fetish has continued with a craving for a fig, goat cheese, and caramelized onion tart (hopefully similar to the one at L'Enfant Cafe).  This meant that I needed to find figs.

To get my figs, I tried the local grocery store without any luck.  From there, I tried Whole Foods closer to the city.  At Whole Foods, I learned that figs are highly seasonal (late summer).  So, I had to settle for dried figs.

After quick search online, I found out that figs are easy to re-hydrate.  You boil water, enough to cover the figs by about 1/2".  Then, drop the figs in, and turn off the water.  Allow them to soak for a few hours.

Once my figs were plump and juicy, I started in on the rest of the recipe. It's a patchwork version of a few other recipes.  The crust came out golden with a nice buttery flavor, but it was a little dry.  The tart as a whole was perfect pared with a bold red wine.
finished tart

Caramelized Onion, Fig and Goat Cheese Tarts

1 1/4 c flour
1 tbsp cornstarch
1/4 tsp salt
6 tbsp butter, diced
1 egg
1 tablespoon olive oil
3 medium onions, thinly sliced
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon balsamic vinegar
black pepper
3-4 ounces goat cheese, crumbled
9 fresh figs, chopped

In a large bowl, combine the flour, cornstarch and 1/4 teaspoon salt. Cut the butter in with a pastry blender, fork or two knives until it is in very tiny bits. Add one egg and mix with a fork until a dough forms. If this does not happen easily, toss it out onto a counter and knead it together.

On a lightly floured surface, roll the dough out to a 12-inch circle. Place the dough in a 9-inch pie plate or tart pan and press to remove any air bubbles. Prick with a fork. and refrigerate for 30 minutes.

Position rack in center of oven and preheat oven to 425°F.

In heavy skillet over low heat, heat oil and sauté onions, cooking gently for 10 minutes or until
very soft.

Add butter, brown sugar and balsamic vinegar; continue to cook over low heat, stirring frequently, for 30 to 40 minutes until onions are very soft, caramelized, and jam-like. Add black pepper to taste.

Remove the tart dough from refrigerator and bake until light brown, about 20 minutes.  Remove from oven.

Spoon onion mixture into tart crust; top with sliced figs and crumbled goat cheese.  Bake until tart is warmed through, about 10 minutes.  Allow the tart to rest before serving.


No comments:

Post a Comment