44 minutes ago
Tuesday, July 24, 2012
Today is the first fig post of the season! Woo hoo!
I found California figs at Trader Joe's for only $3.99 for a big container.
You know the old saying "you get what you pay for"?
Let's apply it here.
Figs have to be picked when they are just ripe and they only last about 3 days before becoming mushy and moldy. I should've trusted my instincts when these babies just didn't look ripe enough. I was right.
There were about 6 ripe ones in the bunch, the rest are being tossed.
Figs do not ripen on the counter like most fruit, they have to picked when RIPE.
Lesson learned, not everything at Trader Joe's is great!
I managed to salvage some of the figs and make Donna Hay's (the Australian version of Martha Stewart) Fig & Goat Cheese Tartlets.
These are so simple and very pretty.
If you have 4 figs and not sure what to do with them, make these little beauties.
If you don't have individual fluted tart pans, then make one 8" tart.
Donna Hay's Fig & Goat Cheese Tartlets: makes 8 tartlets
2 sheets store-bought shortcrust or puff pastry
125g goat's curd* or soft goat's cheese
4 RIPE black figs, halved
¾ cup (180ml) heavy cream
1 tablespoon chopped chives
1 tbsp fresh thyme leaves
½ cup (20g) finely grated parmesan cheese
sea salt and cracked black pepper
(* I have no idea what goat cheese CURD is, probably hard to find in the U.S., so just use a nice soft chevre).
Preheat oven to 375F.
Cut each pastry sheet into 4 squares. Line 8 lightly greased 4" fluted tart tins with pastry.
Trim excess pastry and lightly prick bases with a fork. Divide the goat cheese and fig halves between and lay them in each pastry filled tart pan.
Mix eggs, cream, chives, thyme, parmesan, salt and pepper in a bowl and whisk until well combined.
Place the tart cases on a baking sheet to prevent spillage.
Carefully pour the custard into the fig and goat cheese tarts and bake for 25 minutes or until puffed and set. Cool to room temperature and serve.
Yes, it's Tuesday, and this is a tart.