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

Ingredients:

• 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

Method:

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.

Enjoy!

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Short Pastry (Pate Brisée)

Ingredients:

• 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

Method:

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.