The beginning of Fall brings welcoming flavors that are known to warm the heart. Together with Andrea from Sweet Surrender we have collaborated on yet another fall favorite, this time with lusciously sweet figs. Andrea has made a delicious Breakfast Cake with Figs and Almonds, and I have created a Fig and Gorgonzola Tart with Speck.
Figs have a unique texture, thanks to it smooth skin and crunchy seeds. They pair well with both sweet and savory ingredients, which is why it was a perfect pick for our two ways: series. The sharp flavor of the gorgonzola complements the sweetness of the fig, and makes this Fig and Gorgonzola Tart with Speck a delightful anytime treat or a perfect light lunch.
Fig and Gorgonzola Tart with Speck
1 puff pastry sheet
5 ounces of gorgonzola cheese
8-10 fresh figs, halved
2 tablespoons of rosemary
4 thin slices of speck (cured prosciutto)
Pre heat oven to 400 degrees F. Unfold the the pastry sheet onto a baking sheet lined with parchment paper. Score a 1/2 inch rectangular border around the pastry sheet with a knife. Prick holes inside the rectangle with a fork. Sprinkle the entire surface with the rosemary. Place in the oven for 10 minutes, or until golden brown and remove. Top with the pieces of gorgonzola, the halved figs and return to the oven and bake for another 5-7 minutes, until the cheese is completely melted. Let cool for 5 minutes, top with the speck, and serve warm.
Fig & Almond Breakfast Cake
“Fall is officially here! In a new collaboration with Dannivee -you can see the last one here, we share our spin on figs, by using this exotic ingredient in two recipes, both sweet and savory. Welcome this autumn by preparing a delicious breakfast cake, that combines the subtle aroma of almonds, with the natural sweetness of the figs.”
–Andrea from Sweet Surrender