- Yield: 1 Serving
For the Crust
- 1½ cups all-purpose flour
- 1 teaspoon salt
- ½ teaspoon sugar
- 1 stick cold, unsalted butter, cut into small cubes
- 1 egg
- 1–3 teaspoons water
For the Filling:
- 2 egg yolks
- ½ cup heavy cream
- 8 ounces goat cheese
- 1½ tablespoons freshly squeezed lemon juice
- 1 teaspoon lemon zest
- ¾ teaspoon aniseed
- 1 teaspoon salt
- 2 tablespoons pistachios, shelled and toasted
- 10 black mission figs, halved
- Honey or balsamic vinegar, for drizzling
How to Make It
- Preheat the oven to 375°F. For the Crust
- In a food processor, pulse together flour, salt, and sugar. Scatter the cold cubes of butter over the dry ingredients and pulse until the butter is cut in and the texture looks like sandy peas or a coarse meal. In a small bowl, lightly beat together the egg and 1 teaspoon of water. Add in increments, pulsing, until the dough sticks together. If the dough still looks dry and doesn’t hold together when pinched, pulse in another 1 to 2 teaspoons of water until it does. There will still be a lot of crumbly bits that haven’t incorporated—that’s okay.
- Turn the dough out onto a work surface or a piece of parchment paper. Lightly, knead the dough to make sure everything is incorporated. I literally just press it together a bit. Place into plastic wrap and create a flattened disk. Refrigerate for a minimum of 2 to 3 hours (and up to a day).
- On a floured work surface or in between pieces of parchment paper (with flour), carefully roll out the dough with a rolling pin until uniform thickness and large enough for the round or rectangular tart shell. Carefully transfer to the greased tart shell and press carefully into the sides. Try not to stretch the dough at all. Trim any excess edges and dock or prick holes all over the surface of the dough with a fork. Wrap shell in plastic wrap and freeze for a minimum of a half hour.
- Remove tart shell from freezer and plastic wrap and place on a baking sheet. Fit a piece of parchment paper on the surface of the dough and weight down with dried beans or baking weights. Bake on the middle rack for 20 minutes. Remove baking weights or beans and parchment paper and bake for another 10 minutes to brown. Let cool slightly. For the Filling
- Turn oven temperature down to 350°F. In a small food processor, process the egg yolks, heavy cream, goat cheese, lemon juice, lemon zest, aniseed, and salt until uniform and smooth. Transfer the cheese mixture to the tart and smooth so it evenly fills the shell. Scatter the pistachios on top of the cheese mixture, and then arrange the fig halves across the tart.
- Bake for 25 minutes. Serve warm or at room temperature, drizzled with a bit of honey or balsamic.