Warm Goat Cheese Tarts with Fig Jam and Rosemary

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Warm Goat Cheese Tarts with Fig Jam and Rosemary

 

Fig Jam:

1 tablespoon extra-virgin olive oil

1/2 medium shallot, finely chopped

3/4 pound fresh figs (5 to 7 figs), diced

1/3 cup ruby port

2 tablespoons aged balsamic vinegar plus extra for

drizzling over tarts

kosher salt

freshly ground black pepper

 

Tarts:

1 sheet purchased puff pastry (8 to 9 ounces), thawed

1 egg yolk

1 tablespoon water

kosher salt

4 ounces soft goat cheese

1 teaspoon minced fresh rosemary

freshly ground black pepper

2 figs, thinly sliced

 

To make the jam: Heat the olive oil in a medium

skillet over medium-high heat and cook the shallot,

stirring occasionally, until translucent, 1 to 2

minutes. Add the diced figs and cook, stirring

occasionally, 2 to 3 minutes. Add the port, bring to a

boil, and reduce the heat to medium-low. Simmer until

the port has reduced to a syrupy consistency and the

figs have broken down, about 10 minutes. Remove from

the heat, stir in 2 tablespoons balsamic vinegar,

season with salt and pepper, and set aside to cool.

You should have about 1 cup—more than you need; save

the remainder for another use. It can be refrigerated

in an airtight container for up to 1 week.

To make the tarts: Preheat the oven to 400 degrees.

Place the puff pastry sheet on a lightly floured

surface. Cut out 4 rounds, using a 4-inch round

cutter; a clean, dry empty can; or a sharp knife.

Lightly flour a rolling pin and roll each piece of

pastry out to about 6 inches in diameter. (The tarts

will shrink while baking.)

Carefully transfer the pastry rounds to an ungreased

baking sheet and pierce them all over with a fork.

In a small bowl, beat the egg yolk with the water.

Brush the tops of the pastry rounds with the egg wash,

sprinkle lightly with salt, and bake until golden

brown, about 12 minutes. Remove from the oven and set

aside to cool.

In a small bowl, mix the goat cheese with the rosemary

and season well with salt and pepper.

Preheat the broiler.

Spread the fig jam over the pastry rounds, leaving

only a very narrow border, and crumble the goat cheese

mixture over the top. Place the tarts back on the

baking sheet and broil until they are heated and the

goat cheese is nicely browned, 1 to 2 minutes.

Place a tart on each of 4 plates, top with the fig

slices, and drizzle with balsamic vinegar.

 

 

 

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