PIE-A-DAY #32
This recipe comes to us from Chef Pascal Lorange, Executive Chef for the olive oil-focused, French eatery FIG & OLIVE Melrose Place.
Courtesy of FIG & OLIVE
Chef Lorange’s light and flavorful Fig & Gorgonzola Tartlet is made with fresh summertime Figs (in season through August), local California Heirloom Tomatoes, and savory Rosemary, served on housemade Puff Pastry. It travels well for a Bastille Day picnic at the park, or can be served in slices for a European-style soirée.
Keep reading for the recipe…
Fig & Gorgonzola Tartlet
Courtesy of Executive Chef Pascal Lorange, FIG & OLIVE
Cooking Time: 20 minutes | Preparation Time: 25 minutes
Serves 4 people
Ingredients:
1 sheet Fine puff pastry (available at your local gourmet supermarket or bakery)
1 bunch Scallions
4 Heirloom tomatoes
8 Fresh Figs
8 oz. Gorgonzola
2 oz. Chopped Walnuts
1 tsp Fleur de Sel
1 tsp Pepper
2 TB Olive Oil (preferred choice: Fig & Olive’s Ascalano Olive Oil (CA) – $13.99)
1 Fresh Rosemary Sprig, to garnish
2 slices Prosciutto di Parma, to garnish (can omit for vegetarian diners)
Instructions:
1. Preheat oven to 400 degrees F.
2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.
3. Poke shallow hole in the dough with a fork before cutting the circles to help the pastry bake evenly. Place the circles on a well-greased baking sheet.
4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.
5. Cut tomatoes into wedges and arrange evenly around the tart.
6. Place cut figs wedges (one fig can be cut into 2 or 3 wedgies) evenly between the tomatoes.
7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.
8. Drizzle a small amount of olive oil over each tart before baking.
9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.
10. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.
11. Garnish with a fresh sprig of rosemary and Prosciutto di Parma torn into pieces.