Fall is definitely coming – the crisp undercurrent of the wind, the emergence of scarves on the streets of the CBD, the descending darkness that makes 6pm in the office feel like midnight.

And with fall comes figs, and it is definitely fig season. I picked up 5 big, plump ripe figs at the local farmer’s market for $3 because they just looked too beautiful to pass up (and were cheaper than my morning coffee). Determined to find a way to make Steve eat (and like) them, I dreamed up this little tart…which was apparently so good I forgot to take an “after” picture!

prosciutto, goat’s cheese and fig tart

puff pastry
4 ripe figs, sliced thin
6-8 slices of prosciutto
goats cheese (I used a creamy local variety stored in olive oil, which gives it such a silky texture)
4 medium-sized red onions, caramelized

Caramelize onions (takes appx 1 hour). Bake puff pastry shell in tart pan for 10 minutes or until slightly golden brown.  Layer caramelized onions, goat’s cheese and prosciutto, and top with fig slices. Season with a dash of fresh cracked pepper and drizzle of honey.  Bake another 10-15 minutes, slice and serve.

The verdict, success!  He loved it, figs and all….

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