Hands-on cooking class

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Summer Grilling Class @ The Kitchen Warehouse

Fresh Fig Tart
Summer Grilling Cooking Class @ The Kitchen Warehouse

Honeyed Fig and Goat Cheese Tart

My Freind Fahy served this to me at her house last week for lunch and I knew it would make its way into my next Cooking Class. Only if she would share her figs off her fig tree!

by Jill Silverman Hough from Fine Cooking Issue 11

Unbleached flour for dusting

1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator

4 oz. Mascarpone cheese

4 oz. fresh goat cheese, softened

1/4 cup honey (preferably dark)

8 ripe, fresh figs (6 if large), preferably, quartered

 1/4 -1/2 tsp. finely chopped fresh rosemary

Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 6 minutes.

Meanwhile, combine the goat, mascarpone cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about  12- 15 minutes before slicing and serving.