First figs are always the sweetest. Much anticipated & coveted… to be eaten warm sun-ripen directly from the tree or added to simple recipes that highlight their rich earthy juiciness such as this savory tart.
All over my neighborhood there are fig trees…some very old, branches laden with ripening figs…others recently planted lightly adorned with just a few green figs. I do not have a fig tree in my yard & there is no need for me to add one to my landscape as my neighbors are very generous. Fig Tarts to Steal Your Heart, A Late August Four Letter “F” Word to Savor and Jam the Figs are some of my other fig posts here at Food on Fifth using the bounty of my friends.
Here are the ingredients for this easy savory tart:
1 pre-made pie crust or your favorite homemade crust, 2 eggs, 8 ounces goat cheese & 8 ounces ricotta cheese (both at room temp), 6 to 8 fresh figs, black pepper, crunchy sea salt such as Maldon
Here is how I made it:
1. Preheat oven to 350 degrees. Press pie crust over the bottom & up the sides of a tart pan with a removable bottom if you have one, if not, then use a regular 9″ pie tin.
2. Cut figs into quarters lengthwise. Set aside. Using a mixer blend the eggs, goat cheese & ricotta cheese together until creamy.
3. Spread cheese mixture over the pie crust.
4. Bake in the oven for about 30 minutes or until set & slightly golden. Remove from oven.
5. Top with the quartered figs. Return to oven & bake another 10 minutes. Remove from oven & allow to sit for at least 30 minutes. The figs cook just a bit in this last 10 minutes of baking in which they begin to caramelize. Sprinkle with crunchy sea salt right before cutting into servings. Great as an appetizer or as an entrée with a simple green salad.
Have you ever enjoyed a fresh sun-warmed fig right off a tree?
Which do you like best, dried figs or fresh?
What is your favorite way to use figs in recipes?
When you think”figs” do you immediately think of The Garden of Eden…Adam & Eve…Michelangelo’s David?
Fig Lovers Unite!