Whew, that title was a long one! I never really know what to put for my blog post titles. Sometimes I want to be creative, but I feel like I need to be descriptive and tell you exactly what recipe the post contains. I guess I’ll just see how it goes. But for this one, I knew the name of the recipe itself was enough to draw you in ;) Sounds tasty, right?

Lately I’ve been trying to enter as many recipes contests as I can in an effort to get my blog out there. The other day I saw this contest on Food52, a website that hosts weekly themed contests, and this one’s winner would get to be on the Martha Stewart Show! I know she gets a bad rap sometimes, but ever since I was little, I’ve been kind of obsessed with her. I want to be her (well, not including the jail time, and maybe with a little bit more of a sense of humor). Martha, if you’re reading this, I’m just kidding- I love you!

I believe this recipe came to me by divine inspiration. No, I wasn’t sitting in bed reading cookbooks when it happened. I had just stumbled across the contest mentioned above and it got me brainstorming. I was on another long walk home and so I started to think. I knew I wanted to use the flavors of the bruschetta I made a month ago but somehow incorporate it into a tart. I was trying to figure out what type of crust to use when it came to me: Rosemary Cornmeal. I was also thinking I wanted some sort of jam to make it more tart-like so I decided to turn the figs I had used in the bruschetta into a jam.

I had all the flavor components in mind but wanted to alternate salty and sweet layers. I thought I’d make the crust have some sweetness to it, and I had the fig jam, prosciutto and pears, but I needed something else salty. I decided to spread a thin layer of blue cheese between the crust and jam. I also added a touch of balsamic vinegar to the fig jam to make it sweet, but tangy too.

Now, I don’t like to toot my own horn, but I’m going to make a bold statement and say, this could be the best food I’ve EVER eaten. Like so good I’d eat it instead of dessert!

Yep, you heard me right. This tart is better than dessert. You may be asking yourselves, “Has Amy gone off the deep end?” Well, I thought you would have noticed that happened long ago, but I promise this recipe is that good.

The rosemary in the crust is aromatic and shines through, the crust itself and sweet and crumbly, the tanginess of the jam pairs perfectly with the saltiness of the cheese and ham and the juicy sweetness of the pears, and the honey on top makes it truly decadent. Try it and see for yourself.

P.S. See my entry in the Food52 contest HERE.

Fresh Pear, Fig, and Prosciutto Tart with Rosemary Cornmeal Crust

Recipe by Me
8-10 appetizer portions

Crust:

1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
2 Tbsp sugar
1/4 tsp salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 Tbsp fresh rosemary
4 to 5 Tbsp ice water

Filling:

1 3/4 oz blue cheese crumbles (about 1/3 cup + 1 Tbsp)
1 recipe Fig Spread (see previous post)
4 oz. Prosciutto, roughly chopped
1 juicy fresh pear, cut in half, cored and then very thinly sliced
1-2 Tbsp honey

Put rosemary in food processor and process til chopped. Add flour, cornmeal, sugar, and salt to food processor and pulse. Add butter and pulse until mixture resembles course meal with some small (roughly pea-size) butter lumps. Drizzle evently with 4 Tbsp ice water and pulse until just incorporated. Gently squeeze a small handful. If it doesn’t hold together, add more water, 1/2 Tbsp at a time, pulsing after each addition and continuing to test.

Press dough evenly onto bottom and up sides of 9 1/2 inch tart pan. Chill crust until firm, about 30 min.

Preheat oven to 400. Bake crust in middle of oven until center and edges are golden, 25-30 minutes. Remove from oven and sprinkle with blue cheese. Leave cheese to soften on warm crust for 1-2 min. After softened, spread cheese around crust (small offset spatula works best). Cool crust in pan on rack or in fridge until reaches room temperature.

When crust is cooled, spread Fig Spread evenly over crust. Sprinkle chopped Proscuitto evenly over tart. Arrange pear slices in 2 concentric circles over tart. Drizzle with honey and garnish with rosemary sprig if desired. Serve immediately.

Note: Tart will not be good served after refrigeration as pears will turn brown and crust will be too hard.


14 Comments

  1. Nicole McEntee

    This looks beautiful and delicious, made me so hungry!!!! You are amazing:)

  2. The crust sounds amazing. I have so much fresh rosemary and fig preserves from last summer I will definitely be making this.

  3. OK I love the recipe, seriously mouthwatering (and it’s 8:42 in California and my oatmeal for breakfast now sounds super sucky).

    BUT here’s my question: whenever I make something all cute with cleverly arranged apples or pears on top, cutting is all a mess and cuteness goes out the window during plating. Tips? Secrets? Laserbeams?

    • Hey Erin!
      Hehe :) This actually cut very easily (I was seriously surprised)! I think the success can be attributed to the fact that the pears were very ripe (i.e. super soft) and they were sliced very thinly. I just used a large chef’s knife and chopped as hard as I could. The slices came out very cleanly.

      Also, I knew proscuitto is often hard to cut and usually the whole piece pulls out when you take a bite…so I chopped the proscuitto ahead of time, before spreading it on the tart.

      Let me know if you give ‘er a try!

  4. I absolutely have to try this one! Any food that can be “better than a dessert” is totally a recipe to keep.

    Good idea on the proscuitto, that has messed me up a few times.

    Love it!

  5. Can I get a “start to finish” time? I feel like I’d either suffer brain damage or cure my ADD making this.

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  8. Oh dear the pictures look amazing, and I wanna have a bite of that tart:) Loving the idea of the crust..really nice work:)

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