FIG & OLIVE boasts fresh Mediterranean fare with a focus on their signature olive oils and vinegars to enrich their food’s incredible flavors. If you follow us on instagram, you know that we’re OBSESSED with figs. So it’s no surprise that we’ve fallen completely in love with their Fig & Gorgonzola Tartlet!
Each meal at FIG & OLIVE begins with a taste of three distinct extra virgin olive oils with the restaurant’s freshly baked Rosemary Olive Oil Fougasse Bread. From there, we tried their famous Zucchini Carpaccio and the Fig Gorgonzola Tartlet, alongside an assortment of Crostinis. We moved on to our Paella del Mar and the Rosemary Lamb Chops, and to say the least we were in a #glowing food coma. But we couldn’t stop thinking of that beautiful fig tartlet…
So we set out to meet with the head chef of their stunning West Hollywood restaurant on Melrose Place. Inside their kitchen we got the step-by-step on this recipe, and for such an intricate-looking dish we were surprised at how easy it is to make!
This recipe is seriously perfect for those nights when you want to impress without all the fuss. You’ll need some puff pastry for the tartlet, and when fresh figs are not in season you can swop them out for dried figs. We suggest you purchase their Fig Balsamic Vinegar (available at all of the restaurants), it’s seriously good, but regular or aged balsamic will do just fine as well.
FIG & GORGONZOLA TARTLET
Courtesy of Executive Chef Pascal Lorange, FIG & OLIVE
Cooking Time: 20 minutes
Preparation Time: 25 minutes
Serves 4 people
- 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 vegetarians)
- ¼ cup Arugula Greens (baby Roquette)
- 1 tsp Fig Balsamic Vinegar
- 1 TB Arbequina Extra Virgin Olive Oil
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 this recipe, instagram it, and make sure to tag @howyouglow // #howyouglow
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