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Chef Pascal Lorange's Fig and Gorgonzola Tartlet

























Ingredients:

•  1 sheet Fine puff pastry (available at your local gourmet supermarket or bakery)
•  1 bunch Scallions
•  4 Heirloom tomatoes
•  8 Fresh Figs (if not available or in season, you can substitute with dried white figs)
•  8 oz. Gorgonzola
•  2 oz. Chopped Walnuts
•  1 tsp Fleur de Sel
•  1 tsp Pepper
•  2 TB Olive Oil (preferred choice: Fig & Olive’s Arbequina Olive Oil (CA) – $13.99)
•  1 Fresh Rosemary Sprig, to garnish
•  2 slices Prosciutto di Parma, to garnish (can omit for vegetarian diners)
•  ¼ cup Arugula Greens (baby Roquette)
•  1 tsp Fig Balsamic Vinegar
•  1 TB Arbequina Extra Virgin Olive Oil



Recipe:

  1. Preheat oven to 400 degrees F.

  2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.

  3. Place the circles on a well-greased baking sheet.

  4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.

  5. Cut tomatoes into wedges and arrange evenly around the tart.

  6. Place cut figs wedges (one fig can be cut into 2 or 3 wedges) evenly between the tomatoes.

  7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.

  8. Drizzle a small amount of Fig & Olive Arbequina olive oil over each tart before baking.

  9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.

  10. Once it comes out of the oven coat the arugula greens with the Fig Balsamic vinegar, Arbequina olive oil and arrange in a neat mound around the tart.

  11. Cover the mound of Arugula with a layer of prosciutto, leaving a space in the center.

  12. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.

  13. Garnish with a fresh sprig of rosemary.




Make sure you visit Chef Pascal Lorange at www.figandolive.com.


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