An original recipe by me… inspired by fresh figs!
Makes 12 tarts
2 Frozen Pie Crusts (I like the whole wheat ones at Whole Foods… or make your own)
2 cups Port wine
6 large or 12 small figs
1 teaspoon fennel seeds
1/2 teaspoon anise seeds
1/8 teaspoon salt
2 oz extra virgin olive oil
4 oz goat cheese
3-6 paper thin slices of Prosciutto di Parma
Preheat oven to 400d.
Defrost the pie crusts and cut each into 6 equal pieces. Roll to make rounds about 1/8″ thick. Place dough in muffin tins and refrigerate until ready to put together. Resting the dough in this manner will keep it from getting tough.
Cut figs into bite sized pieces. Grind the salt, fennel and anise seeds.
Take the dough out of the fridge. Place fruit, cut side up in crust. Sprinkle the spice mixture over the fruit. Drizzle with olive oil and crumble 1/2 of the cheese onto the figs… keep remaining for crumbling on top.
Bake for 20-25 minutes until crust is just turning golden.
While the tarts are baking, place wine in a small sauce pan and simmer until it is thick and syrupy.
Remove tarts from oven. Lay Prosciutto over each and sprinkle with remaining cheese and a smidge of the fennel seed mixture (if any remains). Drizzle wine reduction on top.
Serve with your favorite leafy green salad.
(C) 2003 by Lila Hayes