Lemon Crostata With Fresh Figs And Goat Cheese Recipes
FRESH FIG AND GOAT CHEESE TART
I wanted to make some sort of crostata or galette-type, free-form tart which I've done successfully in the past (and have the video to prove it). But instead of using standard pie crust dough, I decided to try something a little more rustic and savory, using spelt flour and olive oil. I knew this would pair beautifully with the sweet fruit and tangy cheese, but it ended up being way too crumbly. So, I just crumbled it into the bottom of a shallow ramekin and the rest is history.
Provided by Chef John
Categories Appetizers and Snacks Pastries
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Mix spelt flour, olive oil, salt, 1 teaspoon sugar, with a fork. Starting with 3 tablespoons water, drizzle in just enough for dough to come together. Turn out dough onto work surface. Knead dough until it comes together. Crumble dough and press pieces into the bottoms of 4 small tart pans to form a 1/4-inch-thick bottom crust.
- Crumble 2 ounces goat cheese onto each crust. Lay fig slices on top of goat cheese in a single layer. Season with a pinch of kosher salt, small pinch of cayenne pepper. Sprinkle with 1 tablespoon white sugar.
- Bake until cheese is bubbling and figs are glazed, about 25 minutes. Garnish with sprigs of lemon thyme.
Nutrition Facts : Calories 521.3 calories, Carbohydrate 46.7 g, Cholesterol 44.8 mg, Fat 31.4 g, Fiber 3 g, Protein 16.8 g, SaturatedFat 13.7 g, Sodium 1174.7 mg, Sugar 24.3 g
LEMON CROSTATA WITH FRESH FIGS AND GOAT CHEESE
Any time a dish -- sweet or savory -- doesn't taste quite perfect, or seems to need a little spark of something, I reach for a lemon. Lemon juice and zest breathe new life into flavors, bring zippy contrast to the sweetness of fruit, and add an element of springy freshness to almost any recipe. Here, I use zest to pick up the flavor of a basic tart crust - and it also perfumes the figs, mild goat cheese, and honey that are dotted on top. Crostata is my favorite quick-trick for making fruit tarts, because you can skip the tart pan altogether. It's an Italian flat-hand formed tart. On top, you can use almost any jam plus soft fruit or berries, as long as it isn't too juicy (orange sections or grapes, for example, would be too juicy).
Provided by Food Network
Categories dessert
Time 2h
Yield 4 servings
Number Of Ingredients 8
Steps:
- Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour.
- Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper.
- On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, "rustic" edge to the tart. Don't press the edge down.
- Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.
LEMON CROSTATA WITH FRESH FIGS AND GOAT CHEESE
Categories Fruit
Number Of Ingredients 8
Steps:
- Make the dough: Blend the flour, sugar, and lemon zest at low speed in a mixer fitted with a paddle attachment. Add the butter and continue blending at low speed until the mixture is coarse and sandy-looking. Add the beaten egg and blend just until the mixture comes together. Form into a ball, wrap with plastic wrap, and refrigerate at least 1 hour. Preheat the oven to 375 degrees F. Line a sheet pan with parchment paper. On a floured surface, roll the dough out to a rough circle, about 8 inches in diameter. The dough may seem crumbly but you can just push it back together and make patches if necessary. Transfer to the prepared pan. All around the circle, fold in the outer 1/2-inch of the pastry to form a naturally raised, "rustic" edge to the tart. Don't press the edge down. Using your fingers, break the goat cheese into small pieces, sprinkling it over the bottom of the tart (not the edges). Arrange the fig halves in concentric circles over the goat cheese and drizzle the figs with honey. Bake about 25
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