Savory Fruit Tart Pairing With Beaujolais

      5 Comments on Savory Fruit Tart Pairing With Beaujolais

Domain de Briante BrouillyFigs stayed around Bordeaux until early November this year- incredible right?!? That was just about the time pears started showing up at markets. Finding myself with the season’s last figs and pounds of pears, a tart came to mind. Red bell peppers and leeks were hanging around, those were incorporated into the tart too.

black mission fig

Is this the largest fig you’ve ever seen?!?

The tart’s timing was perfect- earlier this month while the French #Winophiles explored Beaujolais Beyond Nouveau with our host, Jeff Burrows from Food, Wine, click. Knowing how food friendly Beaujolais generally is, Mark and I tried four with this tart: three Beaujolais Cru and one Beaujolais Village– all paired nicely. Many other wine styles would work too.

The Vegetables-  Caramelizing is a cooking method I quite like, bringing out the vegetable’s sweetness. I started by caramelizing six medium sized leeks. As they cooked, I threw in the red bell pepper, cut into 1/2-inch thin strips.

To the dough, I added dried Thyme. I usually add an herb to dough regardless of whether for a sweet or savory item. An herb gives your dough a “What is that interesting flavor” response.

The Fruit- While the leeks were caramelizing, I chopped up the pears. After mashing a fig into them, I decided to peel the figs, not wanting their dark skin color to show through. Yeah I know, a lot of work to peel figs!

The Cheese- When it comes to fromage, the goat variety makes my heart dance. A Crottin de Chavignol ended up on this tart having a rich, deep flavor that pairs well with the other ingredients. The second time I used Valencay, a different goat cheese. There are many artisan goat cheeses being made now throughout the US. Not a cheese lover? Skip it!

I love experimenting with foods and their many flavors, that’s how this tart came about. Since posting my French #Winophiles article earlier this month, I’ve had several inquiries so here’s the recipe.

P.S. A fantastic appetizer with a glass of Champagne, Prosecco, or other bubbles this holiday season!


5.0 from 2 reviews
Savory Pear and FigTart
Author: 
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
A deep, rich flavor with a hint of sweetness, this tart is great with a side salad for lunch or dinner. It's nice as a small plate too. If figs aren't in season, skip them! If you don't like goat cheese, try a blue vein (Gorgonzola, Maytag, Stilton), or none at all.
Ingredients
  • 6 heaping cups leeks (about 3 large leeks)* washed and cleaned, cut into ½-inch thin strips
  • 1 large red bell pepper, cut into ½-inch thin strips.
  • Olive Oil
  • Large pinch of dried thyme or Herbs de Provence
  • Sea Salt
  • 4 medium ripe pairs
  • juice from ½ lemon
  • 16-18 ripe figs
  • The Dough:
  • 187.5 grams (1½ cups) unbleached white flour
  • pinch of salt
  • 2 pinches dried thyme
  • 116 grams (8 Tablespoons) unsalted butter, diced into cubes
  • 4 tablespoons ice water
Instructions
  1. THE DOUGH:
  2. Mix the flour and salt together in a bowl.
  3. Add the butter and using your fingers, quickly break it up, incorporating it into the flour until you have very small pieces (like course sand).
  4. Dump in almost all the ice water (3 tablespoons) and mix/gather with your hands just until the dough barely comes together. If it seems too dry you may need to add some of the remaining ice water.
  5. Dump the crumbly mass onto your work surface, gather it into a ball, and then flatten the ball to form a disk about 1-inch thick. Wrap the disk in plastic, and chill for 10 minutes.
  6. TO FORM:
  7. Cut a piece or parchment paper into a round big enough to fit in the bottom of your tart pan.
  8. On a lightly floured surface, roll the dough into a 14-inch circle (roughly).
  9. Place dough into the tart pan, pushing the sides down gently into the pan. Even out the edges, similar to how you would in a regular pie tin.
  10. Make a few pricks on the bottom with a fork. Place in the refrigerator until ready to use.
  11. Make the Filling:
  12. Caramelize the leeks and pepper strips:
  13. Heat oil in a sauté pan over medium; add leeks and a nice pinch of sea salt; cover and cook for 5 minutes; stir in the red bell pepper, cover and cook another 5 minutes.
  14. Remove cover and stir. At this point you should turn the heat down a little to slowly cook/caramelize the leeks and peppers. I find keeping the cover on and stirring every 5 or so minutes works nicely to soften and caramelize without burning the leeks. This can take from 15 to 20+ minutes, depending on the temperature. You want the leeks and bell pepper to be soft and slightly golden brown.
  15. Taste and add more sea salt and herbs as desired.
  16. Remove the mixture to a plate and cool.
  17. Peel the pears, quarter from tip to tail then remove the core. Slice each quarter into two pieces (from tip to tail), then cut the strips into about ½-inch pieces. Place in a bowl with the lemon juice.
  18. Wash 12 figs, cut the stem part off, then peel each fig; mash and add to the pears; Stir to combine well.
  19. Fill the Tart and Bake:
  20. Preheat oven to 220C (375F).
  21. Put the leek-red pepper mixture into the tart shell and gently spread to evenly cover the bottom.
  22. Spread the pear-fig mixture on top, again evenly to cover.
  23. Bake until browned on top and the crust is golden brown, checking at 30 minutes. You may have to bake an additional 10 or so minutes.
  24. Wash the remaining figs; cut the stem off then cut into 6 wedges.
  25. Arrange the fig wedges on top however you like.
  26. Top each piece with a slice of goat cheese (chèvre).
  27. Cool a few minutes before cutting.
Notes
I’ve used both leeks and yellow onions in this tart. If you prefer onions, use about 3 large. Note it may seem like a lot of onions or leeks but both will cook down quite a bit!

I prefer the savory component (leeks or onions and red bell peppers) to be about ½-inch thick when put into the tart shell, no less. Same goes for the fruit component.

5 thoughts on “Savory Fruit Tart Pairing With Beaujolais

  1. Lauren Walsh

    I love the idea of mixing fall fruit with vegetables in a savory tart, and your creation looks divine! Finding figs might be difficult at this point, but I’m so intrigued by this recipe I will think of something to substitute in their place. Thanks for sharing your idea with us!

    Reply
    1. Lynn Post author

      Yes, unfortunately figs aren’t in season. A soft slice of Fuya persimmon could work, or perhaps slices of pear slightly seared in butter or EVOO. Would love to hear what you come up with if you make it!

      Reply
  2. john

    Nice photos… maybe I’ll make this with whole preserved figs, but pear slices sauteed in butter, now that’s a Julia Child idea!

    Reply
  3. Liz Barrett

    Inspiring pairing idea! Pears can so easily go sweet or savory and if I can find figs, I’m making it! Also makes me want to try apples and dates in a tart with Cru Beaujolais! Great post!

    Reply
    1. Lynn Post author

      I thought about dates Liz, great idea! A really soft dried prune plum could work on this particular tart instead of figs. But definitely a tart to tuck away until next year when figs are in season!

      Reply

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