Fig and Goat Cheese Tart
When people talk about produce, Summer comes to mind; however, the end of the Summer and beginning of Fall bring treats to the local Farmers' Markets. Look for gorgeous broccoli, cabbage, apples, pears and figs. I used 1.5 lb of fresh figs to make this tart, 2 lbs would have been better. It helps that we have a neighbor with a fig tree, and better yet a young fig tree of our own that will, hopefully, begin to fruit next year This recipe is adapted from Yotam Ottolenghi's new cookbook, Plenty More. Extravagance aside, the tart is amazing: beautiful and impressive to look at and even more delicious. The dough is a buttery yeast dough flavored with thyme, lime, lemon and a bit of sugar. The resulting taste is not quite cake, a bit savory with an earthy undertone. I used fresh thyme today, as my garden is still full of beautiful fresh thyme, but I'm sure dried thyme will work well. These figs I used were the last of the season and on the smallish side The frui