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Warm Goat Cheese Tart With Fig Jam And Rosmary

This savory and sweet appetizer has great textural contrast, with the crisp pastry and the soft, warm goat cheese. Swap the figs with peaches and add prosciutto a top some caramelized onions for a twist.

Serves 4people
tbsp Extra Virgin Olive Oil
medium shallot, finely chopped
lb fresh figs (5-7), diced
cup ruby port
tbsp aged balsamic vinegar, plus extra for drizzling over tarts
kosher salt
freshly ground black pepper
sheet purchased puff pastry (8-9 oz), thawed
egg yolk
tbsp water
kosher salt
ozs soft goat cheese
tsp minced fresh rosemary
freshly ground black pepper
figs, thinly sliced
To make the jam, heat the olive oil in a medium skillet over medium-high heat and cook the shallot, stirring occasionally, until translucent, 1 to 2 minutes. Add the diced figs and cook, stirring occasionally, 2-3 minutes. Add the port, bring to a boil and reduce the heat to medium low. Simmer until the port has reduced to a syrupy consistency and the figs have broken down, about 10 minutes. Remove salt and pepper and set aside to cool. You should have about 1 cup-more than you need; save the remainder for another use. It can be refrigerated in an airtight container for up to 1 week.
To make the tart, preheat the oven to 400 degrees F. Place the puff pastry sheet on a lightly floured surface. Cut out 4 rounds, using a 4 inch round cutter; a clean, dry empty can; or a sharp knife. Lightly flour a rolling pin and roll each piece of pastry out to about 6 inches in diameter. The tarts will shrink while baking.
Carefully transfer the pastry rounds to an ungreased baking sheet and pierce them all over a fork.
In a small bowl, beat the egg yolk with water. Brush the tops of the pastry rounds with the egg wash, sprinkle lightly with salt, and bake until golden brown, about 12 minutes. Remove from the oven and set aside to cool.
In a small bowl, mix the goat cheese with the rosemary and season well with salt and pepper.
Preheat the broiler.
Spread the fig jam over the pastry rounds, leaving only a very narrow border, and crumble the goat cheese mixture over the top. Place the tarts back on the baking sheet and broil until they are heated and the goat cheese is nicely browned, 1-2 minutes.
To serve place a tart on each 4 plates, top with the fig slices, and drizzle with balsamic vinegar.

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