Throughout September and into early October, I’m asked—what should I do with all these figs?! If you’ve ever had a neighbor with a fig tree (or been the neighbor with the fig tree) you know the devastation of these juicy, gorgeous purses of delight falling to the ground just to be pecked by birds. My first recommendation? Instead of a lemonade stand, set up a fig stand and sell the heck out of them. (These babies go for a pretty penny!)
But if you were looking for cooking advice instead of business advice, try this tart.
As we near the end of the season, grab a few of the juiciest last figs and sprinkle them with salty gorgonzola, sweet honey, and a little crunch of sea salt. Problem solved.
FOOD LA LA RECIPE: Fig & Gorgonzola Tart
Ingredients:
1 frozen puff pastry, thawed according to directions
12 figs, halved lengthwise
1 cup gorgonzola, crumbled
2 TBS honey, warmed
1 tsp sea salt
4-5 small branches of rosemary
Steps:
Preheat oven to 375.
Roll out pastry on a floured surface and transfer to parchment lined baking sheet.
Prick fork holes in the pastry. Toss figs in olive oil, then arrange on pastry face up.
Sprinkle gorgonzola around figs, then drizzle with honey and sprinkle with salt.
Bake for 20 minutes, then broil on high for 1-2 minutes (don’t walk away from the broiler!)
Sprinkle rosemary over top. Let cool slightly then serve.