Fig & Olive’s Bastille Day Tart

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…

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.