• 4servings
  • 1minutes

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B2, B3, B9, B12, H, C
MineralsNatrium, Fluorine, Chromium, Calcium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 sheet frozen puff pastry dough, thawed

  2. 6 ripe figs, ideally three red and three green

  3. 6 ounces (150 g) Gorgonzola cheese

  4. 4/5 cup (200 ml) heavy cream

  5. 2 eggs

  6. A small bunch of parsley

  7. 1 tablespoon breadcrumbs

  8. Salt

Instructions Jump to Ingredients ↑

  1. Place the sheet of puff pastry dough in a 9-inch (22 cm) pie pan, pressing down gently, and prick the flat part with a fork. Trim away the excess, leaving a slight overhand around the rim, and fold it up to make a lip, texturing it with the tines of the fork. Chill the dough in the freezer for 5 minutes.

  2. Preheat your oven to 400 F (200 C).

  3. Wash the figs and pat them dry. Slice them vertically into 1/4-inch (1/2 cm) slices.

  4. Remove the rind from the cheese, and put it in a blender, with the cream, eggs, a handful of parsley leaves, and a pinch of salt. Blend until the mixture is uniformly creamy.

  5. Dust the pie crust with the breadcrumbs. Pour the cheese cream into it, and arrange the sliced figs over the cream in an even layer.

  6. Bake the tart for about 40 minutes, and let it cool. Before serving it, garnish it with a few shredded parsley leaves. A wine? For dessert I would be tempted by a muffato, in other words a sweet wine that has felt the effects of botrytis, the Noble Rot. Though Sauternes is the best known there are Italian muffati. Antinori, for example, makes Muffato della Sala.


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