Fresh Fig Tart with Rosemary Cornmeal Crust
1 1/2 cups all-purpose flour
1/2 cup yellow cornmeal (not stone-ground)
1 tablespoon sugar
1/4 teaspoon salt
1 stick (1/2 cup) cold unsalted butter, cut into pieces
1 1/2 tablespoons finely chopped fresh rosemary
4 to 5 tablespoons ice water
Pulse together flour, cornmeal, sugar, and salt in a food processor.
Add butter and rosemary and pulse until mixture resembles coarse meal with some small (roughly pea-size) butter lumps.
Drizzle evenly 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 tart pan with floured fingers.
Smooth dough with a small offset metal spatula or back of a spoon (floured if necessary), then roll a rolling pin over top of pan to trim dough flush with rim.
Chill crust until firm, about 30 minutes.
Preheat oven to 400°F.
Bake crust in middle of oven until center and edges are golden, 25 to 30 minutes (don't worry if bottom of crust cracks), then cool in pan on a rack.
Pairs Well With
This is a recipe from Gourmet Magazine. Note: I'd suggest actually rolling out the crust for a smoother, thinner quality. Also, note, this is a pricey production, but interesting and pretty.