Wednesday, November 22, 2006

fig, strawberry and goat's cheese tart

photo: the figs of israel [check out the different kinds]

i was excited when i found the following recipe since it included some of my favourite things {i hear a song, somewhere} — figs, strawberries & chèvre. we make quite a bit of goat cheese in quebec and here is a link to l'association laitière de la chèvre du québec. it has lots of information and recipes but it is only in french. here is an english link. this is something further about goat's cheese from foodtv here in canada and an article from canadianliving, our national food & homekeeping magazine which always has incredibly good recipes.

this tart recipe is something i have in the works, so no picture yet. that will be included soon. i found this a few years back and have been meaning to make it for a long time now. sounds good, doesn't it?

Fig, Strawberry and Goat's Cheese Tart

from Chef Robert Jutras at Culinary Conspiracy in Ottawa

  • 10 oz chevre
  • 2 oz sugar
  • 4 eggs, separated
  • 2 tsp flour
  • 4 oz 35% cream
  • 1 orange, juice & zest
  • 2-3 figs, cut in sixths
  • 1/2 cup strawberries, chopped
  • 1/2 tsp vanilla
  • pinch nutmeg

Soak strawberries in juice squeezed from the orange.

Line a 10" flan pan with sweet pastry* and prebake for 5 minutes and then cool

Cream chevre and sugar

Add egg yolks one at a time.

Add flour and 35% cream, beat in.

Add vanilla, nutmeg and orange zest.

Drain the strawberries from orange juice and add

Beat egg whites until soft peak stage and then fold one tablespoon into the above mixture

Fold in remaining whites and pour mixture into prepared shell.

Place the cut figs, interior side up, attractively over the surface, gently pushing them down a bit into the batter.

Bake at 350 for 10 minutes and then reduce heat to 325 and continue to bake for another 20-25 minutes.Cool.


Short Pastry (Pate Brisée)

  • 1 1/3 cups all purpose flour
  • 1 1/2 tsp granulated sugar
  • 3/4 tsp salt
  • 1/2 cup butter
  • 1 egg, beaten
  • 2 1/4 tsp milk


Mix the flour, sugar and salt together in a bowl and make a well in the centre.

Put the butter and the beaten egg into the well and then mix all the ingredients together quickly with the finger tips until crumbly.

Gather the dough together and knead gently on the table just until the ingredients are relatively smooth (do not overwork).

Form the dough into a ball, cover with a cloth or wrap in plastic wrap and let rest for at least an hour. Roll out the dough on a floured surface, line the pan and leave in a cool spot for one hour before baking.

The pie shells can be prepared 24 hours before baking and filling.


Ostara said...

Mmmmm. Back in the 'olden days' on the farm, I often made goat cheese using milk from a friend's herd - lovely, delicate flavour. Most often, though, I used the milk for yoghurt. My kids much preferred it to the store-bought stuff...and with a dollop of strawberry preserves. Mmmmm.

Looking forward to the promised tapanade recipes!

burekaboy — said...

i have to admit, i have never had yoghurt made from goat's milk, only the store bought cow's milk kind. i have heard it's very good; i shall take your word for added confirmation.

they actually sell "lait de chevre" here. it is popular in quebec, i find. while pasturized, and obviously not the exactly the same as directly from the animal, i imagine i could use it as an experiment to make my own. i have been wanting to make cajeta or dulce de leche from it for some time. another thing to add to my list. :p

being a city dweller, i can't imagine living on a farm — it must provide good memories and inspiration for stories for your writing.

stay tuned for the tapenade recipes; they are in the works as i write!

Ostara said...

Farm life is definitely a "culture shock" experience when you're a big-city girl like me. My first encounter with the local wildlife (a snake *in* the house!) was definitely... um... memorable. P'raps I'll muse about it (and happier memories) at Stillpoint one of these days.

I'm a creamy coleslaw lover but perhaps I'll give yours a try...probably much healthier.

Roberto said...

This recipe sounds good, but I like the most the goats in the picture. See? those are some goats!. If you need my rolling pin just ask for it bureka!, you'll love it!. Te vendre a leer seguido bureka. Por cierto que quiere decir bureka?

burekaboy — said...

ostara - i hate snakes so i can understand your feelings. meanwhile, "back at the farm" my mother has beheaded many a rattlesnake. i have run into my own fair share too [in bc]; the babies are very dangerous. i'd rather have a fur-ocious sam with that gorgeous face than a snake in my house any day! ;p

i, too, like creamy coleslaw but this one i posted is my fave. saves a few extra calories & cholesterol from the eggs in mayonnaise.

burekaboy — said...

roberto - me encantó esa foto de los cabritos pequeños también. me gustaría algunos para mi apartamento ;p ;p ;p

y como?? estás trantando de decirme que el tuyo es mas grande que el mío? LOL LOL LOL LOL :-] :-] :-] nunca no he visto nada como eso! i still think it's great and EXTREMELY original.

Anonymous said...

What a lovely combination of flavors. Fresh figs happen to be my favorite fruit, right under fresh cherries. I will have to try this next time I find fresh figs, which hopefully will be soon!

burekaboy — said...

jamila - i love the combination; it's great for the summer when the fruit is at its best.

they are just selling flats of figs now where i am (at a good price! they're so expensive). i can eat them one after the other, no problem.