Fig and Blue Cheese Tart with Honey, Balsamic, and Rosemary

Ingredients:

( * ) Indicates product brands sold at Orchard Nutrition Center

• 1 tbsp. - Organic Olive Oil *Napa Valley

• 2 sprigs- Organic fresh rosemary *Bay Area Herbs

• 1 sheet - Organic Puff Pastry; thawed but still cool

• 1 lb. - Organic Figs

• 1 tsp. - Salt *Hain Pure Foods

• 1 tbsp. - thick Organic Balsamic Vinegar *Napa Valley

• 2 tbsp. - Organic Local Honey *Chico Honey Co.

• 1/3 cup - firm Organic Blue Cheese *Organic Valley

Directions:

1. Preheat oven to 375° F.

2. With a mortar and pestle, crush a few sprigs of rosemary with the olive oil. Set aside.

3. Sprinkle some flour onto your surface to roll out your dough until it’s about 1/4-inch thick. Since it’s a free form tart, any shape is fine. Make a border by folding over a 1/2-inch around edges to make a dam.

4. Stem, halve, and arrange the figs cut side up on the dough close together. Using a pastry brush, generously brush the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble blue cheese all over. Arrange the left-over rosemary stems anywhere on the tart.

5. Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached. Cool for a few minutes. Eat warm.