Fig and chevre tart

Chef Daniel England
OMG Hospitality Group, San Diego

Merging the distinctively sweet, tangy and velvety characteristics of goat cheese with the honey-like sweetness of figs, this puff pastry creation is an idyllic way to end a winter feast.

Ingredients

4 oz. goat cheese (chevre)
3 tbsp. buttermilk
All-purpose flour, for dusting
1 sheet puff pastry
1 egg, beaten
1 lemon
3 tbsp. minced rosemary
12 ripe figs, sliced in half
10 tsp. granulated sugar
1/2 cup white balsamic vinegar
1 tbsp. honey

Directions

Place a rack in the center of the oven and preheat to 450 degrees.

Crumble goat cheese in a mixing bowl. Add buttermilk and combine with a fork.

On a floured surface, roll out puff pastry and cut into 2 equal rectangles. With one pastry sheet, cut out and remove about 3/4 of the rectangle, creating a border like a picture frame. (If you'd like, you can bake the discarded piece of pastry separately, then toss with cinnamon sugar or drizzle with olive oil and parmesan for a delicious snack.) Transfer the whole pastry sheet to a baking tray and brush with beaten egg. Place the border on top around the edges and brush with beaten egg. Spread cheese evenly inside the border of the pastry. Zest the lemon over the cheese and sprinkle with rosemary.

Bake tart for 15 minutes or until puffed and golden brown on the edges, rotating halfway through. Remove from oven and let cool for several minutes. After cooled, using a large spatula, carefully slide tart onto a serving plate.

Line figs on a baking sheet. Sprinkle with sugar to coat evenly. Using a hand torch, burn the sugar on top until it hardens and turns amber. You can use the oven broiler if you don't own a torch.

Place vinegar and honey in a small saucepan. Over medium-high heat, reduce mixture by half. Let cool.
To serve, top tart with brûléed figs and finish with a drizzle of white balsamic reduction.

Serves 4 to 6