Goat Cheese and Rosemary Tart with Shaved Prosciutto and Armagnac-Macerated Figs (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 8 |
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Ingredients:
1/2 cup honey |
1/2 cup armagnac |
8 to 12 large ripe figs, washed, stems removed and halved |
11 ounces goat cheese, softened |
3/4 cup unsalted butter |
1/2 cup ricotta |
3 egg yolks |
1/3 cup flour |
1 tablespoon chopped fresh rosemary |
1 tablespoon chopped fresh thyme |
1/2 teaspoon salt |
1/2 teaspoon white pepper |
1 (9-inch) blind-baked savory piecrust, recipe follows |
8 paper-thin slices prosciutto |
1 1/4 cup flour |
1 stick cold butter |
1 teaspoon salt |
2 tablespoons ice water |
Directions:
1. In a small saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut side down on top of mixture. Cover with plastic wrap and refrigerate overnight.
2. Preheat oven to 375 degrees F.
3. Into a large mixing bowl place the goat cheese, butter, and Ricotta, and beat ingredients with a mixer on high speed until smooth. Add egg yolks 1 at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate.
4. Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 25 to 30 minutes.
5. Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto.
6. Savory Pie Crust:
7. In a food processor, combine the flour, butter and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes. Roll out to 1/8-inch thick and place in a 9-inch pie shell. Blind bake in a preheated 350 degree F. oven for 10 minutes or until lightly golden brown.
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