Fresh Pear, Fig, and Prosciutto Tart with Rosemary Cornmeal Crust

 

I made a bruscetta the other day using prosciutto, fresh pears, and some chopped stewed figs and enjoyed it so much I've been wanting to combine the flavors into something else. When I saw this tart contest, I thought about how I could incorporate it into a tart and thought a rosemary cornmeal crust would showcase the flavors beautifully.

What you will need

7 ounces dried figs (stems removed), chopped

1/2 cup sugar

3/4 cup + 2 tablespoons water

1 tablespoon flour

1 tablespoon balsamic vinegar

1 1/2 tablespoons fresh rosemary

1 1/2 cups all-purpose flour

1/2 cup yellow cornmeal (not stone ground)

2 tablespoons sugar

1/4 teaspoon salt

1/2 cup cold unsalted butter, cut into pieces

4-5 tablespoons ice water

1 3/4 ounces blue cheese crumbles

1 1/3 cups or 1 recipe Fig Spread (see above)

4 ounces Proscuitto, roughly chopped

1 juicy fresh pear, cut in half, cored, and thinly sliced

1-2 tablespoons honey

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