- 1 tablespoon olive oil
- 2 to 3 sprigs fresh rosemary
- 1 sheet puff pastry, thawed but still cool
- 1 pound figs
- 1 teaspoon salt
- 1 tablespoon thick balsamic vinegar
- 1 to 2 tablespoons Madhava Natural Sweeteners Organic Pure & Raw Honey
- 1/3 cup firm blue cheese
Ingredients:
Overview
Directions
- Preheat oven to 375°F.
- With a mortar and pestle, bash a few sprigs of rosemary with olive oil. Set aside.
- Using a bit of flour, roll out your dough until it’s about 1/4-inch thick. Since it’s a free form tart, any shape is fine. Make a border by folding over a 1/2-inch on each side to keep the juices in.
- Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they’re tightly nestled). Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt.
- Drizzle balsamic and the Madhava Organic Honey all over the tart, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart.
- Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached.
- Let cool for five minutes and enjoy!
pairs well with...
