Figs are on my mind.
A quick glance out our kitchen door and you see a massive fruit tree, our very happy fig. No matter how we trim it back, hack at it, attempt to tame its exuberance, the tree just grows, thrives and reaches for the sun. Early fall is its time of glory.
Our resident squirrel fights me for every fig that ripens on our tree.
(I admit... I do a little cheer whenever I win the battle.) Needing so
much fruit for these tarts, I didn't have enough backyard figs on
hand. Thankfully, Monterey Market's plenty came to my rescue with these
delicious black mission beauties.
Today's fig tartlets are not quite sweet and not quite savory, living in a delicious realm in between. The cream cheese and crunch of cornmeal in the crust tease out the earthy quality of the figs, and a drizzle of honey heightens the fruit's juicy, natural sweetness.
I'm always a fan of recipes that work any time of day and these tartlets are wonderful for breakfast, tea, an appetizer, or a not-too-sweet dessert.
INGREDIENTS makes 4 medium tartlets (I think each tartlet could feed two to four for dessert or tea, though I wolfed down an entire tartlet for breakfast one day. No problem.)
printable recipe
Note: Be sure to give your dough at least an hour to chill before assembling your tarts.
DOUGH:
adapted from Annie Somerville's recipe, via Janet Fletcher's lovely piece in Sunset Magazine's August 2013 issue
- 1/4 cup masa harina or corn meal
- 1 cup all purpose flour {GF folks: as per usual, I use Pamela's Bread Mix}
- generous pinch of sea salt
- 4 tablespoon cold, unsalted butter cut into small pieces
- 8 ounces cold cream cheese
TOPPINGS:
- 24 figs small-medium figs (1 1/4 pound)
- about 4 teaspoons honey
- about 4 teaspoons creamy goat cheese
- a dozen fresh thyme sprigs
In a food processor, mix together masa harina/corn
meal, all purpose flour, and salt. Add the butter and blend until you
have a coarse, crumbly texture. Finally, add the cream cheese in
little chunks. Let the processor whir, until a ball of dough forms.
Lay
four squares of plastic wrap on the counter next to your food
processor. Divide the dough into 4 balls of the roughly the same size. Wrap each
ball of dough in plastic and use the heel of your palm to flatten the
dough into 4 round disks. Refrigerate for 1 hour or up to 3 days.
After your dough has chilled, preheat the oven to 375.
On a lightly floured surface with a lightly floured rolling pin, roll out each ball of dough into a 7 inch round. Transfer prepared crusts onto one or two parchment-lined baking sheets, and roll edges of the dough up and over, making a small border.
Trim stem ends from figs and slice the fruit vertically into 1/8 inch rounds. Lay the fig slices in an overlapping circular pattern on top of the prepared dough. Drizzle a little honey over the figs. Crumble on a bit of goat cheese. Tuck in a few sprigs of thyme.
Pop the tartlets into the hot oven. Bake for 15 minutes, then rotate the baking sheets to ensure an even baking. Bake another 15-20 minutes until the crust is golden brown and the figs are soft and oozing with jammy goodness.
Eat warm or at room temp.
Enjoy!
