Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Honey

  2. 1/2 cup 118ml Armagnac

  3. 8 cups 1896ml Ripe figs - (to 12) - washed, stemmed, (large) And halved

  4. 11 oz 312g Goat cheese - softened

  5. 3/4 cup 148g / 5 1/5oz Unsalted butter

  6. 1/2 cup 118ml Ricotta

  7. 3 Egg yolks

  8. 1/3 cup 20g / 0.7oz Flour

  9. 1 tablespoon 15ml Chopped fresh rosemary

  10. 1 tablespoon 15ml Chopped fresh thyme

  11. 1/2 teaspoon 2 1/2ml Salt

  12. 1/2 teaspoon 2 1/2ml Freshly-ground white pepper

  13. 1 Nine-inch blind-baked savory piecrust - (see below)

  14. 8 Paper-thin slices prosciutto Savory Pie Crust

  15. 1 1/4 cups 78g / 2.8oz Flour

  16. 1 Cold butter

  17. 1 teaspoon 5ml Salt

  18. 2 tablespoons 30ml Ice water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions For Savory Pie Crust: In a food processor, combine the flour, butter and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Roll out to 1/8-inch thick and place in a 9-inch pie shell. Blind bake in a preheated 350 degree oven for 10 minutes or until lightly golden brown. In a small saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut-side down on top of mixture. Cover with plastic wrap and refrigerate overnight. Preheat oven to 375 degrees. Into a large mixing bowl place the goat cheese, butter, and Ricotta, and beat ingredients with a mixer on high speed until smooth. Add egg yolks 1 at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate. Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 25 to 30 minutes. Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto. This recipe yields 8 servings.


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