One of the nice things about living in the Bay Area, or more to the point, San Francisco, is the unpredictable seasons. Just when we thought fall danced by us and winter was throwing their cold shoulder our way, summer appeared. Glorious blue skies and tank top weather was suddenly all around us. Another thing you have to love about days like this is that everyone decides to get naked. Literally. People start shredding their clothing like no one’s business. People sunbathing naked at Dolores Park. Girls wearing that boob-a-delicious dress to the office. Lenny states with a smile ear to ear “have to love summer in the city”. I have to admit, I am not innocent when it comes to gawking a bit; I have seen some pretty nice hipster abs whizzing by me on their bikes. I definitely know when summer is here by the first fig appearance, that gets me every time.
Another bonus of this unpredictable weather is that this glorious sunshine brought late season figs back to the market. I happened to snag a few over the weekend and decided to make this savory tart for a little lunch time soiree. I love this recipe as it is simple to make and yummy to eat.
I have made this savory tart using the tart dough as well as store-bought puff pastry; both ways come out perfectly. Using dough will give your tart a bit more depth while the pastry will create an airy texture. The base of the tart is blue cheese, fresh thyme, and succulent figs. While the tart bakes, your ingredients melt, burst and brown to create the perfect le mariage à trois. All you need to complete this afternoon delight a sultry love to share it with and a lovely glass of rosé.
Savory Fig Tart
1 package of puff pastry or enough tart dough for 8” tart pan
2 tablespoons butter, melted
4 ounces blue cheese
2 tablespoons half and half
1/2 teaspoon freshly cracked black pepper
Enough figs to cover the bottom of your tart pan cut them in half
1 teaspoon fresh thyme, minced
A drizzle of olive oil
Heat oven to 375.
Butter the bottom and sides of your tart pan with the melted butter.
Roll out the dough into a large circle, about an inch bigger than your pan. Pat the dough into the pan and trim the extra dough that hangs over the sides.
Combine the cheese, half and half and pepper in a bowl. Mash with a fork.
Spread evenly over dough.
Arrange the figs over the cheese mixture alternating cut side up and cut side down. Sprinkle with the fresh minced thyme and drizzle olive oil over the top.
Bake for 15 – 20 minutes, until crust, is golden, and the figs are plump and the cheese is slightly bubbly. Remove from oven. Let cool for 10 – 15 minutes.
Just before serving drizzle a small amount of honey over the top of the tart.