Do you adore September too? It’s the sweetest month of the year: beautiful temperatures, a bit of rain and that nostalgic “I’ve left Summer behind” feeling. I love September, and that’s also because of FIGS!
One of my favourite fruits, so tasty and rare because you can eat them only in season.That’s why I eat them as often as I can when I find them. And this sweet and savoury pie is a wonderful way to use them.
I don’t use any sugar for it but vincotto, a thickened syrup made either with grape most or figs, cooked until thick and pleasantly sweet. If you don’t find it, you can use honey instead.
TORTA SALATA CON FILLO, FORMAGGIO DI CAPRA E FICHI
5-6 sheets of fill pastry
e.v. olive oil
250 gr. of soft goat cheese
5 to 7 ripe figs
fresh thyme
a handful of pecans and pistachios
fig vincotto or liquid honey
ALSO NEEDED: a round oven dish of about 33 cm, pastry brush
Preheat the oven to 175°C.
Brush the oven dish with olive oil.
Lay a sheet of phillo pastry over it and brush it with oil.
Layer the rest of the phyllo sheets on top of the first one, brushing each one of them.
Crumble the goat cheese over the pastry and add some thyme leaves.
Cover with the figs, cut in 6 half-moon wedges each.
Fold the pastry around the edge and season with salt and pepper.
Drizzle with vincotto or honey and sprinkle the nuts over the figs.
Brush the edge of the pastry with extra olive oil and bake for about 18-20 minutes or until the pastry is crunchy.
Garnish with fresh thyme and serve!
