3 hours 30 minutes
Here's What You'll Need
flour, salt, butter, goat cheese, gorgonzola, egg, lemon, honey, rosemary, figs, balsamic vinegar, baby arugula
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.
Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
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.
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.
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.
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.
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!