Ingredients: |
Ingredients: Unbleached all purpose flour for dusting
1 sheet (half of a 17.3 oz. pkg) frozen puff pastry, thawed overnight in refrigerator
4 oz. fresh goat cheese,softened
1/4 cup honey (preferably dark)
8 ripe fresh figs (6 if large)
preferably 4 black and 4 green,stemmed and quartered lengthwise
1/2 tsp.finely chopped fresh rosemary
kosher salt
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Directions: |
Directions:Position rack in center of oven and heat oven to 475ºF.
Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of parchment,and lightly dust with flour. Roll out the pastry to a 10" square. Prick all over with a fork at 1/2"intervals. Make a 3/4" border on all sides by pressing the edge of a ruler into pastry to mark it .(I confess-I didn't do this step). Fold the pastry over at the markings to make a double thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (I just put the crust in a tart pan and baked it in that). The pastry can be prepared up to this point a few hours ahead and kept in refrigerator.) Bake until the center is golden brown and puffed, about 8 minutes.
Meanwhile, in a medium bowl.combine the goat cheese and 2 Tbl. of honey.
Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese,alternating colors if you wish. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden brown,about 7 minutes.
Drizzle with the remaining 2 Tbs. of honey and cool for about 15 min before slicing and serving. |
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