It was a chilly, rainy fall weekend here. And no one in this house really minded at all.
Despite the rain and wind, we had a full weekend. It hummed with busyness, in a good way. And yesterday I was able to spend a good portion of my morning doing some baking. Music blared, children danced and walnuts toasted in the skillet. A perfect Sunday morning.
I have a thing for figs. And cheese. So putting them together in tart form only seems natural. A walnut laced crust holds the filling and adds a delicious nutty, earthiness. Addictive.
This recipe pulls together pretty quickly. Which is nice if you have four other recipes in various stages of preparedness. A whirl here, a chop there and a whisk. You're ready to bake.
Serve this amazing tart warm. And if you're feeling it, drizzle on some honey. Over the top!
Here's our recipe:
Fig and Blue Cheese Tart
1 C toasted walnuts
1/2 C flour
1/2 t salt
4 T cold cubed butter
1-2 T honey
Preheat oven to 375℉. Prepare a tart pan by lightly spraying with cooking spray.
Combine all ingredients, except the honey, in a food processor and pulse until thoroughly mixed. Add honey slowly until ingredients hold together. You may not need 2 full tablespoons.
Press crust into the bottom and slightly up the sides of a tart pan with a removable bottom.
1/4 C plain greek yogurt (or any plain yogurt)
1/2 C heavy cream
1/2 C crumbled blue cheese
1/8 t nutmeg
1/2 t salt
1 C dried figs, chopped
In a mixing bowl, whisk together yogurt, egg, heavy cream, nutmeg and salt. Fold in your blue cheese and figs.
Pour filling into your prepared crust and place in the oven for 25-30 minutes or until filling has set. Allow tart to cool slightly before cutting and serving. If desired, drizzle each piece with a touch of honey. Enjoy!