fresh fig tart with lemon cream

Figs. Quite possibly the most beautiful edible fruit in existence. They are at their peak in Charlottesville, and I can't get enough of the soft globes that are actually inverted flowers (Did you know? I did not. Thanks, Megan!). We foraged for them over on Beyond the Flavor, joining our friend Daniel as he visited some of his favorite fig-gathering haunts around the city. Eagerly awaiting their arrival each September, I've been known to stake out trees on the University of Virginia grounds; faithfully driving by each day for weeks waiting for the green fruit to turn rosey, only to be foiled by a student who reached the trees an hour before us on the day they were finally ripe. The sight of his retreating form, bag of fresh figs full to bursting at his side, still saddens my heart. 

On Beyond the Flavor, we've asked our readers to submit their favorite fig recipes. (Like us on Facebook and submit your recipe here, if you've got a favorite to share. There's a prize for the winner!) While my preferred way to consume a fig is fresh, straight from the tree, I wanted to try something new for this little contest we're holding. I thought about a savory treat, but settled on sweet because, let's be honest, that's my area. 

A quick internet search resulted in this recipe, whose simplicity and un-touched figs caught my attention.  There were obstacles that stood in my way - a lack of sour cream in the refrigerator and an oven that broke in the middle of baking the crust - but I persevered and was able to share four pieces amongst friends. The firm crust with a cornmeal crunch paired nicely with soft, lemon-scented cream and the pop of tiny fig seeds between teeth. We four enjoyed it immensely, outside under the stars, while our friends' dog enjoyed the leftovers on the countertop in the kitchen upstairs. A disappointment, for sure, as I had at least one more piece earmarked for the next morning's breakfast. 

My craving not fully satisfied, I'll be making this tart again. As soon as we fix the oven.

Fresh Fig Tart with Rosemary Cornmeal Crust + Lemon Mascarpone Cream

modified from Gourmet, July 2003

serves 12

crust ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup yellow cornmeal (not stone-ground)
• 1 tablespoon sugar
• 1/4 teaspoon salt
• 1 stick (1/2 cup) cold unsalted butter, cut into pieces
• 1 1/2 tablespoons finely chopped fresh rosemary
• 4 to 5 tablespoons ice water

filling ingredients

• 1/3 cup sour cream (I used Greek yogurt instead)
• 1 cup mascarpone cheese (8 oz)
• 1/4 cup sugar
• 1 1/2 teaspoons finely grated fresh lemon zest
• 1/8 teaspoon salt
• 1 1/2 lb fresh figs

crust method

1. Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 4 tablespoons ice water and pulse until just incorporated.
2. Gently squeeze a small handful: If it doesn't hold together, add more water, 1/2 tablespoon at a time, pulsing after each addition and continuing to test.
3. Press dough evenly onto bottom and up sides of tart pan with floured fingers. Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim. Chill crust until firm, about 30 minutes.

filling + assembly

1. Preheat oven to 400°F.
2. Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
3. filling + assembly
4. Whisk together sour cream, mascarpone, sugar, zest, and salt in a bowl.
5. Remove side of tart pan and spread mascarpone cream in shell. Cut figs lengthwise into 1/4-inch-thick slices and arrange decoratively over cream.

For those of you missing more regular Bella Eats posts, you really should hop over to Beyond the Flavor.  I am there more often than I am here, although I haven't given up on this little corner of the internet. I know I've said this before, many times, but I do hope to carve out more time to spend in this space I created nearly four (4!!!) years ago.  After all, it was the inspiration for everything I am doing today with food and photography, and I can't bear to see it fade away. Many thanks to all of you who stick around, comment, and poke me with emails to say hello. I appreciate each and every one of you.  xoxo.

cornmeal pancake breakfast

Last weekend, Brian and I may have discovered our new favorite breakfast.  In fact, had there been bacon crumbled across the short stacks occupying our plates I feel certain that I could have written, with 100% truth, that this was the Best [Homemade] Breakfast Ever.  And yes, those words deserve to be capitalized.  It is no surprise that the inspiration and recipe for said breakfast came from Molly Wizenburg's A Homemade Life, a book that I thought was still loaned out to a friend and so had not cracked open in quite some time.  Imagine my delight when I noticed its friendly seafoam spine peeking out from between Ad Hoc at Home and NOMA...a lovely surprise, indeed.

This recipe for cornmeal pancakes is actually meant to be an appetizer; the cakes 1/4 the size pictured here, topped with a confetti of fabulous flavors. We made them their intended way, just a week ago, to bring as an hors d'oeuvres to a dinner party.  They were delicious, for sure, but I kept thinking as I popped them one-by-one into my mouth that there was a whole lot of effort invested in those bite-size cakes and that really, made bigger and topped with a fried egg, they would make for quite the weekend breakfast without all of the fuss. I was right. The combination of slightly-sweet corn cakes with fried egg, fresh tomatoes, and a hint of green onion was the perfect start to our Sunday, a morning I would like to repeat very soon.

The batter for these cakes comes together easily and cooks up into the most perfect pancake shape, texture, and color. They would be lovely to serve to guests for weekend brunch, or to whip up and freeze for weekday breakfasts.

Cornmeal Pancakes

from a homemade life, by molly wizenberg

serves 3

Ingredients

• 1 medium ear of corn
• 1/2 cup fine cornmeal
• 1/2 cup cake flour
• 2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp kosher salt
• 1/2 cup whole milk (don't skimp here...)
• 1/4 cup water
• 1 tbsp canola oil, plus more for brushing the pan
• 1 tbsp pure maple syrup
• 1-1/4 tsp apple cider vinegar

For Serving

• really good eggs, however you like them cooked
• really ripe tomatoes
• chopped green onions
• coarse salt and ground pepper

Method

1. Remove the kernels from the cob using a sharp knife (this method works very well). Put a small, heavy skillet (cast iron if you have it) over medium-high heat on the stove top. When hot, add the kernels and cook, shaking the pan occasionally, until the corn is browned in spots and fragrant, about 1 minute.  Remove the pan from the heat and scrape the kernels into the bowl of a food processor.  Allow to cool.
2. Next, prepare the batter.  In a medium bowl, whisk together the cornmeal, cake flour, baking powder, baking soda, and salt.  In another small bowl, combine the milk, water, canola oil, and maple syrup (leave out the vinegar for now). 
3. When the corn is cool, process it briefly in the food processor, until it is finely chopped.  Add the corn to the dry ingredients, along with the wet ingredients and the vinegar, and whisk just to combine.  The batter will be foamy and will thicken.  Allow it to rest for 5 minutes.
4. Meanwhile, heat a nonstick pan or griddle over medium heat. When the pan is hot, brush it lightly with oil.  Scoop the batter by the 1/4 cup onto the griddle, forming round cakes about 5 inches in diameter. Cook until the edges of the cakes look dry and the underside is golden, about 3 minutes, then carefully flip to brown the other side. You should have 6-8 cakes when finished.
5. Serve topped with egg, tomatoes, and green onions.