Stilton and Roasted Fig Tart

More often than not, I don't follow recipes. I think it drives people crazy, except for maybe Cara of Cara's Cravings who makes up her own recipes as well. The difference between Cara and I is that she writes hers down. I just post taunting pictures on Facebook to make all my friends and family drool.

But now that I have more time on my hands, I've been experimenting in the kitchen pretty much every weekend and I've been trying really hard to write things down to share with you! 

First up is a Stilton and Roasted Fig Tart that I was eyeing as a contribution to Orphan's Thanksgiving. Orphan's Thanksgiving started 5 or 6 years ago by a number of (now) friends who were (or still are!) all involved with the Boston Ballet's production of the Nutcracker which opens the day after Thanksgiving. Since no one involved in the production can really travel, a few get together for a feast and last year I scored myself an invite. This year's Nutcracker is brand new and I'll be playing every single one. Word on the street is that everyone is bug eyed, excited and crazy busy getting this show up so I hope everyone will come check it out!

Luckily, I didn't have to wait until the real Thanksgiving to try this baby out since Cara invited me over for an entirely gluten free Thanksgiving feast just last week! 

Right then. Fig tart. 

For the Crust:
1/2 cup pecans
1/2 cup almond meal (or almonds)
1 tbsp maple syrup (optional)
1 egg

For the filling:
5 eggs
1 1/2 cups milk (I used whole because that's what I had)
4 oz Stilton or your other favorite stinky blue

For the Figs and Balsamic Reduction
three pint sized baskets of FRESH figs
1 cup plus 2 tbsp balsamic vinegar (I had a few on hand so I used a combination of Meyer Lemon Fig Balsamic, Vanilla Cinnamon Balsamic that I brought home from Australia and a good old traditional balsamic)
3 tbsp agave nectar (or sugar)
2 tbsp melted butter

For Garnishy Goodness
6 oz procuitto, chopped and crisped to a golden brown
3-4 oz more blue cheese
1/2 cup of caramelized onions (I happened to have them on hand and caramelized them in the renderings from the procuitto, a little olive oil and a pinch of herbs de provence)

Trim the hard ends/stems off the figs and cut them in half lengthwise. Drizzle with 1-2 tbsp of balsamic and the butter and spread evenly on a baking sheet. Roast at 375 for 10 minutes until the figs are just soft but still hold their shape. Set aside.

In a food processor, pulse the pecans (and almonds if you are use whole) into a fine meal. Add the almond meal, egg and maple syrup and pulse until a ball forms.

Press the dough into a tart pan with your fingers. It will be sticky but it should fill a tart pan evenly. Set aside.

Beat the eggs and milk until combined. Layer the tart with the caramelized onions and a handful of prociutto crumbles. Pour the egg mixture into the tart shell. Crumble blue cheese into the tart and bake at 375 for about 20 minutes or until the egg filling is puffed and golden. Remove and let cool to room temp.

While tart is baking, combine the cup of balsamic, agave (or sugar) in a small sauce pan and bring to a light boil. Turn the heat down and reduce by half. Remove from heat and let cool completely.

When the tart is cool, arrange the roasted figs on top. Top with remaining prociutto crumbles and additional blue cheese. Before serving, drizzle with the balsamic reduction.

I can't say I'm a photographer. Most of my pics will be coming from my phone. Sorry!