- Prepare the tart crust and blind bake the tarts, until golden brown. (As you can see, my tart baking requires some more work – the edges are uneven >.<)
- Allow the tart crusts to cool while you prepare the other ingredients. Add four tablespoons of balsamic vinegar into a small saucepan and allow it to reduce over a low heat for about 5 minutes. Cut the fresh figs into eighths and toss them in the caramelized/reduced balsamic vinegar before arranging them in the cooled tart crust. You should also pour the vinegar liberally into the tart crust. Scatter some chopped nuts into the tart. Finally, crumble goat’s cheese on the tart before serving. Eat immediately.
- Other serving ideas: For more savoriness, caramelize some red onions in the balsamic vinegar, and throw in some chives, black pepper and parmesan. You can also throw in some arugula and tomatoes like what I did in my fig salad. You can go for a sweet tart by macerating some strawberries in the balsamic vinegar, then adding the fresh figs and goat’s cheese to the pre-baked tart crust. If you are not a fan of balsamic vinegar, swap it for a honey syrup.
- Taste: I am biased to anything balsamic, so it’s of no surprise that I love how the acidity of the vinegar cuts through the sweetness of the tarts and somehow also compliments the slight tang of the goat’s cheese. I cannot decide if this tart should be categorized as sweet or savory, because there’s just an explosion of both types of flavors when you bite into the tart.
- Texture: I loved the different textures in this tart – the tart crust was crisp and buttery, and then there was the ‘squishiness’ of the figs, the creamy goat cheese, followed by little bits of walnuts and almonds which I had scattered on the tart.
- Storage: Once assembled, the tart has to be consumed on the same day, otherwise the crust will turn soggy. If unassembled, the baked tart crust lasts for at least a couple of weeks in an airtight container. Figs then to spoil rather quickly, so consume within a few days.
- Would I make this again?: Definitely! Assuming I get my hands on more firm figs over the next few days, I’m looking forward to making a sweet fig tart :]
I’m off to enjoy what’s left of my holiday :] Things here will be a little quiet still, because I’ve a couple of (personal) projects and deadlines due, but I hope to come back real soon because I’ve exciting news to share! :]