Fig Tart

Ingredients

• 1¾ cup all-purpose flour
• ½ cup butter (cold)
• cold water
• 10 to 12 fresh figs (cut into quarters)
• ½-1 cup pistachios (roughly chopped)
• 1½ cups goat cheese (crumbled )
• olive oil
• 3 tablespoons honey

Instructions

1. 1

   Prepare the pastry.: Begin by placing the flour and cold butter in a food processor. Pulse until the mixture takes on a consistency similar to cornmeal. Gradually add cold water as you continue to pulse, until a dough forms. Form the dough into a disc and wrap it with plastic wrap, then refrigerate for at least one hour.

2. 2

   Preheat Oven.: As your dough chills, preheat your oven to 350℉(175℃).

3. 3

   Prep the dough.: Once the dough is well chilled, roll it out into a circle large enough to line your 9-inch tart or pie pan. Carefully place the dough into the tart pan. The easiest way to do this is to roll your circle of dough onto your rolling pin and then unroll it over the pan. Then gently press the dough against the bottom and sides of the pan to form the tart.

4. 4

   Blind bake the crust.: Line your rolled-out dough with parchment paper and fill with baking weights or dry beans to maintain its shape. Bake in the preheated oven for approximately 10 minutes. Remove the weights and the parchment paper, trim off any excess dough hanging over the edges, then return the crust to the oven for an additional 10 minutes.

5. 5

   Top with goat cheese and bake.: Crumble the goat cheese evenly over the bottom of the tart. Then drizzle it with a bit of olive oil. Transfer the tart to the preheated oven and bake it for 30 minutes.

6. 6

   Top with figs and serve.: Remove the crust from the oven and let it cool for a few minutes in the pan on a wire rack. Neatly arrange the fresh figs on top of the goat cheese, and then add the chopped pistachios. Finally, drizzle everything with the honey and your tart is assembled. Then unmold it from the tart pan and serve it warm!