Goat Cheese And Rosemary Tart With Shaved Prosciutto

Recipe Ingredients

1/2 cup	118ml	Honey
1/2 cup	118ml	Armagnac
8 cups	1896ml	Ripe figs - (to 12) - washed, stemmed, (large)
		And halved
11 oz	312g	Goat cheese - softened
3/4 cup	148g / 5.2oz	Unsalted butter
1/2 cup	118ml	Ricotta
3		Egg yolks
1/3 cup	20g / 0.7oz	Flour
1 tablespoon	15ml	Chopped fresh rosemary
1 tablespoon	15ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground white pepper
1		Nine-inch blind-baked savory piecrust - (see below)
8		Paper-thin slices prosciutto
		Savory Pie Crust
1 1/4 cups	78g / 2.8oz	Flour
1		Cold butter
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Ice water

Recipe Instructions

For Savory Pie Crust: In a food processor, combine the flour, butter and salt and pulse until the mixture resembles coarse crumbs. Drizzle in the water and pulse until the mixture comes together. Turn out of the food processor and form into a ball, wrap in plastic wrap and refrigerate for 30 minutes.

Roll out to 1/8-inch thick and place in a 9-inch pie shell. Blind bake in a preheated 350 degree oven for 10 minutes or until lightly golden brown.

In a small saucepan heat honey and Armagnac and whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut-side down on top of mixture. Cover with plastic wrap and refrigerate overnight.

Preheat oven to 375 degrees.

Into a large mixing bowl place the goat cheese, butter, and Ricotta, and beat ingredients with a mixer on high speed until smooth. Add egg yolks 1 at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate.

Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 25 to 30 minutes.

Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto.

This recipe yields 8 servings.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A07) - from the - TV FOOD NETWORK

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