Harold's Roasted Fig Tart w/ Trio of Italian Cheeses
Ingredients
1 lb. Black Mission Figs
1 oz Water
5 Tarts Pine Nut Pie Dough
1 cup Heavy Cream
2 eggs
½ cup Sugar
1 Vanilla Bean
1 oz. Fig Jam
8 oz. Pecorino Tartufo
8 oz. Gorgonzola Dolce
8 oz. Taleggio
1 oz. Honey
10 slices Sour Dough Baguette toasted
Assembly:
In a sauce pot cook the figs, water, sugar and vanilla beans till the figs are cooked. Place in a blender, add the cream and eggs. Blend briefly. Bake the tart shells at 325 for 15 minutes or till golden brown. Fill the tart shells with the fig mixture and bake for another 12 minutes or till the custard has formed. Portion the tarts in 2 oz. wedges. Top with the fig jam.
Cut the cheese into 1 oz. pieces. Garnish the taleggio with the honey. Serve with the toasted bread.
