Saturday, May 21, 2005

Savory Fig and Goat Cheese Tart with Arugula

Savory Fig and Goat Cheese Tart with Arugula (Adapted from Whole Foods)

1/2 cup Marcona almonds
3/4 cup all-purpose flour, divided
4 tablespoons cold unsalted butter, cut into small pieces
2 tablespoons honey
1/3 cup fig jam
3 ounces fresh goat cheese, crumbled
2 cups packed baby arugula
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
salt and fresh ground black pepper

In a food processor, process almonds and 1/4 cup of the flour until the nuts are finely ground. Add remaining flour and pulse until blended. Scatter butter pieces over the flour mixture and pulse until blended. Drizzle honey over the top of the flour mixture, then pulse until the mixture forms clumps of dough, stopping to scrap down the sides of the bowl as needed.

Preheat oven to 375.

Scoop dough out of the bowl and place it into a 13.75" x 4.25" rectangular tart pan, with removable bottom, coated with cooking spray. Press dough evenly over the bottom and up the sides of the pan. Place pan onto a baking sheet, then set into the freezer until the dough is firm to the touch, about 15 minuets.

Place pan into the oven and bake until lightly browned, about 12 to 16 minutes. Gently spread fig jam over the bottom of the crust - scatter crumbled goat cheese over the top, then place back into the oven and bake until the crust is golden brown and goat cheese has softened, about 6 to 10 minutes. Remove and allow tart to cool slightly.

In a medium bowl, toss together arugula, vinegar and olive oil - season with salt and fresh ground black pepper. Top tart with arugula mixture to serve.

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