Baskets and baskets of figs.
In other words, completely worth its weight in figs.
In all of the excitement, I took only a couple of photos on my phone of the thing. Regardless, I hope you will try this tart, even if you have to spend $20 on ingredients. (You could also call me up, and I will donate a few figs to your cause.)
Fig and Blue Cheese Tart
Adapted from Dash and Bella via Food52
1 sheet puff pastry, defrosted but cold
2 tablespoons olive oil
1–2 sprigs rosemary
Flaky salt (such as Maldon)
2 tablespoons balsamic vinegar, simmered until reduced by half
1–2 tablespoons honey
Blue cheese or gorgonzola
Set out one sheet of puff pastry to defrost (I used Pepperidge Farm brand, found in the freezer aisle). In a small saucepan, simmer the balsamic vinegar for 5 to 10 minutes, until it has reduced by about half. It will have thickened.
Preheat the oven to 375 degrees.
Place the rosemary sprigs in a mortar and pestle, add 2 tablespoons olive oil, and crush to bruise the rosemary and release some of its oils into the olive oil.
When the puff pastry is defrosted, but still cool to the touch, roll it out on a lightly floured surface to achieve a rectangle roughly 8 by 14 inches, and 1/8 inches thick. Fold over 1/2 an inch on all sides to make a loose border. (The tart should look rustic, so don’t worry about the shape too much.)
Stem the figs and cut them all in half. Arrange them on the tart shell in haphazard rows, seed-side up. Brush the rosemary-infused olive oil over each halved fig. Sprinkle all over with flaky salt, then drizzle with the reduced balsamic and honey. Crumble the blue cheese over, to taste. (I do not skimp on this step.) Remove the rosemary from the oil and tear it over the tart.
Bake for 30–40 minutes, or until the figs are caramelized and the pastry is golden brown.
Let cool slightly, and serve warm or at room temperature. This is best the day it is made.