Here's What You'll Need
1
flour, salt, butter, goat cheese, gorgonzola, egg, lemon, honey, rosemary, figs, balsamic vinegar, baby arugula
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2
Combine flour and salt in a bowl, then whisk. Add cubed butter, use a pastry cutter to incorporate into the flour until it resembles the shape of small peas. Add ice water, use your hands to mix until the dough comes together into a ball.
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3
Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
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4
Roll the dough out to about ¼ – ½" thick. Transfer to a tart shell. Press gently into the pan, pushing up the side, trim any excess. Use a fork to prick all over the surface of the dough. Rest for 20-30 minutes.
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5
Cover the dough with a piece of parchment. Fill with pie weights, then partially blind bake for 25 minutes. Cool slightly, then lift the parchment to remove the weights. Reduce oven temperature to 350F.
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6
Combine goat cheese, crumbled gorgonzola cheese, lemon zest + lemon juice, egg, rosemary, honey, and salt into a food processor fitted with blade attachment. Process until smooth.
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7
Pour the filling into the cooled shell, then smooth the top with a spatula. Arrange quartered figs on top, cut side up. Bake for 30-35 minutes, or until the crust is golden brown and filling has set.
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8
Allow tart to cool for 15-20 minutes, then serve immediately with a drizzle of balsamic vinegar, an extra crumble of gorgonzola, and flaky sea salt. We love to add a few handfuls of baby arugula too!
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