Cashel Blue Fig and Bacon Tart
Serves 4 to 6
For the Crust:
1 ¼ cup all purpose flour
1 ½ tablespoons sugar
½ teaspoon salt
¼ pound cold unsalted Kerrygold butter, cut into ½ -inch cubes (1 stick)
¼ cup cold water
¼ cup ice
1 tablespoon apple cider vinegar
For the Filling:
7 slices of Nueske’s applewood smoked bacon, finely diced, fried crisp and drained
7 large ripe figs
1 cup crumbled Kerrygold Cashel blue cheese
1 tablespoon fresh thyme leaves
1/4 teaspoon black pepper
4 large eggs
3/4 cup milk
3/4 cup heavy cream
¼ teaspoon of salt
1 dash of Tabasco
Make the crust:
In a large bowl combine flour, sugar, and salt. Add butter and cut into the flour with a pastry cutter or a fork until the mixture forms pea-sized pieces.
In a small bowl combine the water, ice, and apple cider vinegar.
Drizzle the cold vinegar water over the flour mixture one tablespoon at a time until the dough just comes together.
Shape the dough into a ball and flatten. Cover in plastic wrap and refrigerate for 30 minutes.
Make the tart:
Preheat oven to 350 degrees.
Remove the crust from the refrigerator. On a floured surface, roll the crust to a ¼-inch thickness. Transfer to into a 9-inch fluted tart pan. Prick dough with a fork.
Bake shell for 15 minutes or until lightly browned. Transfer to a rack to cool completely.
Slice figs in half, lengthwise. Arrange the fig on the cooled tart shell cut-side up starting along the outside of the tart to form a flower shape. Top with blue cheese. Season with black pepper and thyme. Transfer to a baking tray and set aside.
Whisk together eggs, milk, and cream until fully combined. Add the salt and a dash of Tabasco. Gently pour egg mixture over the tart.
Bake for 45 minute or until the egg mixture is set around the edges but slightly loose in the center. Transfer to rack to cool one hour before serving.