Fig and Gorgonzola Savouries (Thumbprints) |
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Prep Time: 1 Minutes Cook Time: 14 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Modified recipe by TheRunawaySpoon, on the Food52 blog. These delicate, crumbly little thumbprints are the perfect combination of sweet and savory, as their names suggests - they're like a great cheese plate all wrapped into one crunchy little morsel. TheRunawaySpoon's simple food processor dough yields tender, buttery coins flecked with blue cheese and black pepper. A good quality fig jam is crucial here; if you can't find it, quince or pear jam would also work well Ingredients:
1 cup all-purpose flour |
1/2 cup butter (room temperature) |
4 ounces gorgonzola (crumbled) |
ground black pepper |
fig preserves (approximately 3 tablespoons) |
Directions:
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
3. Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
4. Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
5. Slice logs into 1/8 inch thick slices, and place onto a parchment-lined baking sheet.
6. Using the back or a round half-teaspoon measure, or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.
7. Bake the savories for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
8. Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool.
9. You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.
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