FRESH FIG PIE
Figs must be in season in California right now because I see them all over. I had a mini fig tart last week from a local bakery and it was delicious. It did not have any creme. Just a pastry shell, very small figs, quartered with a sugary glazing on top. Simple and delicious. I'm trying to find a recipe that duplicates it. I found this recipe on iFood.tv and want to save it here because this is where I keep my recipes.
Provided by Nado2003
Categories Dessert
Time 50m
Yield 1 pie, 6-7 serving(s)
Number Of Ingredients 7
Steps:
- Peel and slice figs (enough for 3 cups).
- Stir sugar, orange peel, and lemon juice into figs.
- Turn fruit into unbaked pie shell.
- Dot with butter.
- Bake at 450 degrees 10 minutes; reduce oven temperature to 350 degrees 25 minutes.
FRESH FIG, RICOTTA, AND PROSCIUTTO PIE
Make and share this Fresh Fig, Ricotta, and Prosciutto Pie recipe from Food.com.
Provided by ratherbeswimmin
Categories Oven
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350°; butter a 9-inch pie plate.
- Whisk the ricotta, eggs, milk, flour, salt, and pepper in a large bowl until blended.
- Finely chop the basil in a food processor or by hand; add the basil, prosciutto, and half of the goat cheese to the ricottal mixture; stir until blended.
- Pour the mixture into the prepared pie pan; arrange the figs in concentric circles on top of the filling; sprinkle with the remaining goat cheese.
- Bake 45-50 minutes, until the edges are lightly browned and the center is almost set; let stand 10-15 minutes before serving.
- To serve, spoon onto plates; serve either warm or at room temperature.
Nutrition Facts : Calories 313.4, Fat 20.1, SaturatedFat 12, Cholesterol 182.3, Sodium 372.9, Carbohydrate 15.2, Fiber 1.4, Sugar 7.8, Protein 18.7
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