Appetizer or Dessert?

Adam had bought a late-harvest Zinfandel from a small vineyard in Russian River Valley called Harvest Moon. He wanted to share it with my parents, thinking they would really enjoy it. At the same time, we found this recipe for a Fig and Gorgonzola Tart that suggested serving the tart as a dessert with a glass of port. So, we decided to do just that! They also suggested that the tart could be served as an appetizer and either hot or at room-temperature. I could definitely see this tart at a summertime picnic.
I have to say that this isn't my favorite recipe. It grew on me the more I ate it though. And, Adam loved it from the beginning. It's definitely worth trying for yourself.


Fig and Gorgonzola Tart (Cooking Light, July 2007)

Crust
1 1/4 cups all-purpose flour (about 5 1/2 oz.)
1 Tbs. sugar
dash of salt
1/4 cup chilled butter, cut into small pieces
2 Tbs. ice water
cooking spray

Filling
12 dried Black Mission figs, stems removed
1/4 cup fig preserves
1 Tbs. hot water
1/2 cup (2 oz.) crumbled Gorgonzola or other blue cheese

1. To prepare crust, lightly spoon flour into dry measuring cups; level with a knife. Place flour, sugar, and salt in a food processor; pulse 2 times or until combined. Add butter; pulse 15 times or until mixture resembles cornmeal. With processor on, slowly add 2 Tbs. ice water, 1 Tbs. at a time, through food chute, processing just until blended (do not allow dough to form a ball). Press into bottom and up sides of a 9-inch tart pan coated with cooking spray. Cover and refrigerate 30 minutes.
2. Preheat oven to 375.
3. Place pan on a baking sheet. Bake at 375 for 20 minutes (crust will be very lightly browned at edges). Cool slightly .
4. To prepare filling, place figs in a bowl; add enough boiling water to cover fruit. Cover and let stand 15 minutes or until figs are soft. Drain well; chop figs. Combine preserves and 1 Tbs. hot water in a medium bowl. Stir in chopped figs. Spoon fig mixture into crust, and spread in an even layer. Bake at 375 for 10 minutes or until heated. Cool on a wire rack 5 minutes. Sprinkle tart with cheese.