Photo: Alexander Maasch
Poached Fig, Walnut, and Blue Cheese Tart Recipe
14 ingredients
1 (9-inch) tart (about 8 to 10 servings)
openrecipes
This tart from Chef Garces of Amada restaurant in Philadelphia takes the savory dessert trend to a whole other level. The combination of spiced figs with salted...
Estimated Nutrition (whole recipe, rough)
429
Calories
8g
Protein
28g
Fat
33g
Carbs
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Blue Cheese | 1 oz (28g) | 100 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Fig | 1 medium (50g) | 37 |
| Walnut | 1 walnut half (4g) | 26 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Star Anise | not in our table | 0 |
| Bean | not in our table | 0 |
| Seed | not in our table | 0 |
| Pastry | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 (3-inch) cannella or cinnamon stick
- 2 star anise pods
- 3 whole black peppercorns
- 3 whole juniper berries
- 1 1/2 cups dry red wine
- 1/2 pound dry black Mission figs, stems removed and sliced 1/4 inch thick (about 1 3/4 cups)
- 1 cup raw walnut halves
- 2 tablespoons unsalted butter (1/4 stick)
- 2 teaspoons kosher salt
- 4 ounces mild blue cheese (such as Gorgonzola dolce), at room temperature and crumbled (about 1/2 cup)
- 1 tablespoon heavy cream
- 1 vanilla bean, halved, scraped, and seeds reserved
- 1 (14-ounce) package frozen puff pastry dough, defrosted
- 1/4 cup honey
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes