Cookies Preferences
I started making this recipe years ago after seeing the original in Bon Appetit (or maybe even Gourmet when it was still around) years and years ago...but it wasn't until I lived in Lebanon and the beautiful figs started appearing in late summer, that I resurrected it and adapted it a bit. The rosemary cornmeal crust is really special and since you don't have to roll it out, simply push it into your tart pan, it's an easy pastry treat. The strong rosemary flavor is a favorite of mine in desserts. This was a popular addition on the dessert bar at Super Vega when I was working in the kitchen and we had loads of figs for a variety of dishes. The joys of cooking seasonally!
For the crust:
1 1/2 cups all purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1/2 cup (112g) cold unsalted butter, cut into pieces
2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
For the filling:
1 1/2 cups labneh
1/4 cup sugar
zest of 2 lemons
pinch of salt
750g figs
Pulse together flour, cornmeal, sugar, and salt in a food processor. Add butter and rosemary and pulse until mixture resembles coarse meal. Drizzle with 4 tablespoons ice water and pulse until just incorporated. 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. Press dough evenly onto bottom and up sides of 10 inch fluted tart pan with floured fingers. Smooth dough with a small offset metal spatula or any flat bottomed object. Chill crust until firm, about 30 minutes. Preheat oven to 200C/400F. Bake crust until center and edges are golden, 25 to 30 minutes, then cool in pan on a rack.
Whisk together labneh, sugar, and lemon zest. Spread it evenly over the bottom of the cooled crust. Cut the figs lengthwise into even 1/4" slices and arrange them over the top of the labneh.
