Fig, Chorizo, Toasted Corn Tart

One of the best things about making a buttery pastry dough is the fact that the initial effort you put into making the pastry can continue to pay dividends in the future.  Pastry dough is easily freezable for an extended period of time.  After thawing it out for a few hours, it's ready to roll and bake for another dish. 

For this fig tart, I browned some chopped chorizo until just crisp in a pan.  I then toasted some fresh corn kernels as I discussed in another post.  I quartered large chunks of fresh black mission figs, thinly sliced some scallions, then tossed all of these ingredients with some salt, pepper, olive oil and lemon juice. 

After rolling the tarts thinly and placing them in a buttered ramekin, I blind baked the shells until brown and golden.  Just before serving, I added the figs, corn and scallion mixture into the tart and just warmed it in the oven.  I didn't want the ingredients to be piping hot, but just warmed through.  I think figs are especially tasty when warm and juicy, but not cooked or overjammy.  The richness of the chorizo, the sweet juiciness of the figs and the fresh crunch of corn is offset by the flaky, crisp pastry shell.  I only hope I make this again before fig season ends.

Related:  My Fig Rockefeller dish froim last season.

Comments

[s'kat]

Really nice work here, Joe!

[Brilynn]

Sounds like an unusual but tasty combination.

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