The Co-Op sent out a message this week about a stock of fresh figs from South Philadelphia. Many Philadelphians have fig trees, and I’m so jealous of them! I ran out and bout all of the figs, with which I made some delicious brandy fig preserves for my morning yogurt and the above tart for a special brunch this weekend.
I started with a puff pastry crust, pre-baked for about 8 minutes, brushed with a fig and butter sauces, topped with sliced fresh alsatian figs, drizzled with the rest of the sauce, sprinkled with gorgonzola, and topped, at the very end, with fresh sage from the garden. I love the green of the fig skin against the dusky sage, and those bright pink, ripe centers.
I’ve included the recipe below, but take plenty of liberty, as I did, with the distinctive fruits of the season.
Fresh Fig Tart with Sage and Gorgonzola
1 sheet of frozen puff pastry, thawed
3 oz. fig preserves
3 Tbs. unsalted butter
1 Tbs. high quality balsamic vinegar
pinch of sea salt
1 lb. fresh figs, washed and sliced in quarters
3 oz. crumbled gorgonzola
3 – 5 Tbs. sliced fresh sage
a few sage leaves for garnish
Preheat the oven to 350 degrees. On a lightly floured surface, roll out the puff pastry to 1/4 inch thickness. Cut either in a round, or leave square and place on an ungreased cookie sheet and generously prick with a fork. Bake in the oven for about 8 minutes, until the crust starts to puff, but before the edges start to brown.
Warm the fig preserves until they soften to a thick liquid. Take off the heat, add the butter, and stir until melted. Add the balsamic and salt, stir again. Remove the crust from the oven, and brush with the preserves. Top with the fresh figs, and sprinkle with the gorgonzola. Return to the oven for 5 minutes, and then, when the preserves bubble and start and thicken, top with the fresh sage. Bake for another 5 minutes and remove from the oven. Garnish with the fresh sage, and serve warm or at room temperature.