Finally Fig and Goat Cheese Lemon Crostata

Pastry recipe adapted from "Giada's Family Dinners", by Giada De Laurentiis, 2006
Filling recipe adapted from "Gale Gand's Short and Sweet" by Gale Gand and Julia Moskin, 2004

1 1/2 cups all purpose flour
1/4 cup sugar
Zest of one lemon
1/2 teaspoon salt
10 Tablespoons unsalted butter, cold and cut into 1/2 inch pieces
3 Tablespoons ice water

Combine flour, sugar, zest, and salt in a food processor and process briefly to blend.  Add butter and pulse till mixture looks like coarse meal.  Add ice water a little at at time, pulsing between additions, until mixture forms into moist clumps.  Dump dough onto large piece of plastic wrap, gather into a ball, flatten into a disk and wrap.  Refrigerate until firm, about 1 hour.

6 ounces mild, fresh goat cheese, crumbled
15 ripe fresh black figs, stems removed and cut in half lengthwise
2 tablespoons honey

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

On a large piece of parchment paper, roll the dough out to a rough circle, about 11 inches in diameter. Transfer paper/crostata to a large, heavy baking sheet. All around the circle, fold in the outer 1/2-inch of the pastry to form a raised edge all around the tart.

Sprinkle goat cheese over the bottom of the crostata (not the edges). Arrange the fig halves, cut side up, in concentric circles over the goat cheese and drizzle the figs with honey.

Bake about 25 to 30 minutes, or until the underside of the tart crust is browned.  Serve warm or at room temperature.

Yield: 6-8 servings