Ottolenghi’s Fig and Goat Cheese Tart Recipe From Plenty More

Oh, Ottolenghi. We're singing the praises of this UK chef and restauranteur once again--because he make it so easy. This gorgeous tart is one of those recipes we know our readers will use right away. It will either provide the perfect solution for a harried hostess with a holiday party tonight or give a group of friends a little Instagram-fueled inspiration for this week's girl's night in. We love featuring Yotam Ottolenghi's cookbooks. Every time he throws the world a few new pages, we do our best to get you a few insights on his latest recipes. His incredible cookbook, Jerusalem, still makes the perfect gift for foodie friends with wanderlust, and this barley and mushroom dish from his first, namesake cookbook is season-less and delicious. Enjoy this recipe from Ottolenghi's Plenty More, the follow up to his instant classic, Plenty, that had us all at hello with that pomegranate and eggplant-festooned cover! The last time I had to make this fig and goat cheese tart was in front of two television cameras and amid the most dreadful of hay fever attacks. It was part of my Mediterranean Feast program and I was in a bakery in Tel Aviv. I soldiered on and managed to shoot the whole scene, with regular face- and nose-wiping intervals and not-so-charming snivels that were later masterfully edited out. More important, the pie looked and tasted fantastic. And if I could make it in that state, anyone can. If you don’t have a stand mixer with a dough hook, or don’t want to make the yeasted pastry, it can be replaced with a commercial all-butter puff pastry sheet of similar dimensions.



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