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Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary


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  • 1 1
  • tablespoon olive oil
  • 2 to 3 2 to 3
  • sprigs fresh rosemary
  • 1 1
  • sheet puff pastry, thawed but still cool
  • 1 1
  • pound figs
  • 1 1
  • teaspoon salt
  • 1 1
  • tablespoon thick balsamic vinegar
  • 1 to 2 1 to 2
  • tablespoon honey, depending on the sweetness of the figs (the darker and more flavorful the better)
  • 1/3 1/3
  • cup firm blue cheese (I used Wisconsin, but go more intense if you like)



Step 1

Preheat oven to 375°F. With a mortar and pestle, bash a few sprigs of rosemary with olive oil. Set aside. Using a bit of flour, roll out your dough until it’s about 1/4-inch thick. Since it’s a free form tart, any shape is fine. Make a pretty little border by folding over a 1/2-inch on each side (the tart gets a little drippy so it’s nice to have a dam). Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they’re tightly nestled). Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart. Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached. Cool for a few minutes. Eat.

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