Tuesday, July 24, 2012

Fig & Goat Cheese Tartlets


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.
Easy peasy.

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
3 eggs
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.


Enjoy!

Yes, it's Tuesday, and this is a tart.

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12 comments:

Proud Italian Cook said...

I bought many figs that didn't taste ripe, I hate that! But I love your tiny tarts and your tiny tart pans.

Sam @ My Carolina Kitchen said...

These are so pretty Stacey. Even for a non-baker like me, I think I could do this.
Sam

Ciao Chow Linda said...

Well, I'd pay $3.99 for a half dozen of those tartlettes you made, but you're right, it seems a bit early for ripe figs. I have a bunch of teensy ones on my tree, but I'm sure it will be another year where they never ripen!

Jersey Girl Cooks said...

I love figs with goat cheese. I bought some figs which were not so great too. I am patiently waiting for the local ones from the farmers market.

Kate said...

Oh, Stacey, these are beautiful and such a wonderful fusion of flavors!

Anonymous said...

Many, many moons ago, I spent the summer in Provence, with a fig tree right outside my door. You just followed the trail of ants to the ready to pluck ripe ones. No corny Hawaiian shirts in sight.

The Japanese Redneck said...

Those look really good Stacey.

Dana said...

I wish I could get over my fig thing but I just can't. These look terrific!

Jared Smith said...

Think this is the best recipe for tarts? Prove it on tiptap.com

Lori Lynn said...

Those look so good.
I need to check on the fig tree on our school property, it's behind the building, no one ever goes there...maybe some ripe figs?
LL

Joanne said...

Sigh. I suppose TJ's can't get everything right! Plus, isn't it a little early for figs? Hmm. I am pinning this for when I finally find some at the markets!

Anonymous said...

Our fig season is over here in Louisiana, and we put a lot of them up in jars as preserves. No need to throw out those slightly unripe figs, just preserve them. Use 2 parts figs, one part sugar, a tiny bit of water in pot to get them started, dashes of lemon juice (1 tsp per pint), and simmer until they look translucent. Delicious.