Recipe Post

This was a great Hit at Chloe's Party

Figs
1/2 c Honey
1/2 c Armagnac (or Brandy of your choice)
12 ripe figs, washed, stemmed, and halved

Filling
11 to 12 oz of Goat cheese softened
3/4 c unsalted butter
1/2 c ricotta cheese
3 egg yolks
1/3 c flour
1 Tbs chopped fresh Rosemary
1 Tbs chopped fresh Thyme
1/2 tsp salt
1/2 tsp white pepper
8-thin slices prosciutto (for garnish only; optional)

Crust
1-1/4 c flour
1 stick unsalted butter; cold and cut into pieces
1 tsp salt
2 Tbs ice water

Preparing Figs
In saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole and place figs cut side down on top of mixture. Cover w/ plastic wrap and refrigerate overnight.

Preparing Crust
In food processor, combine flour, butter, and salt and pulse until the mixture resembles coarse bread crumbs. Drizzle in water and pulse until the mixture comes together.
Option A: Form into a ball then wrap in plastic wrap and refrigerate for 30 mins. Roll out to 1/8" thick and place into a prepared 9" tart pan. Blind bake in 350 degree oven for 10 mins or until lightly golden brown. Cool for 15 mins before adding filling.
Option B: This is the one I do. I place the dough into the prepared tart pan and form it with my fingers, then refrigerate 30 mins. I cook in the oven as instructed above.

Preparing Filling
In a mixing bowl place the goat cheese, butter, and ricotta, and beat ingredients on high until smooth. Add egg yolks 1 @ a time, then the flour, rosemary, thyme, salt, and white pepper mixing well to incorporate.
Pour the cheese mixture into prepared pie crust and bake until the top is golden and filling is set; usually 30 to 45 mins.
Allow to cool for 30 mins before serving with figs and prosciutto.