Roasted Garlic Pistachio Fig Tart Recipe

We're gearing up for the fall season and excited about exploring our local farmer's market for the bounty of autumn's harvest. Each season there are new vegetables, fruits and recipes to try in our kitchens at home. We enjoy taking a cue from what's in season and bringing it into the studio.

Below are a few selections from the tart recipe made by George Dolese.

Roasted Garlic and Fig Pistachio Tart with Goat Cheese, Mint and Purple Basil  

Serves 8

For the Tart Shell:
  • 1 1/4 cups all purpose flour
  • 1/2 cup shelled pistachios
  • 2 tablespoons sugar
  • 1/4 teaspoon salt
  • Zest of 1 lemon
  • 1/2 cup (1 stick) chilled unsalted butter, cut into small pieces
  • 3 tablespoons ice water


Blend the flour, pistachios, sugar, salt, and lemon zest in a food processor until the pistachios are finely ground. Add butter and cut in using the pulse button until the mixture resembles coarse meal. Add the ice water and continue to pulse until the mixture forms moist clumps. Knead the dough briefly on work surface to combine, adding more flour as needed, until it comes together into a ball. Flatten into a disk, wrap in plastic and refrigerate until firm before rolling, at least 2 hours or up to 1 day.

Preheat the oven to 375˚F. Grease and flour the bottom and sides of a traditional 9-inch removable bottom fluted tart pan. Remove the dough from the refrigerator 20 minutes before rolling. Roll the dough into an 11-inch round and place into the prepared tart pan, pressing the dough evenly up the sides of the pan. Place in the freezer for 15 minutes before baking.  Line the chilled dough with a large piece of heavy-duty aluminum foil and fill with pie weights or dried beans, making sure to cover the entire bottom and up the sides. Bake until the crust is set, about 20 minutes. Carefully remove the weights and foil. Continue baking until done, about 10 minutes more. Place on a wire rack to cool.

For the filling:
  • 12 fresh figs cut in half lengthwise
  • 6 cloves of garlic, thinly sliced
  • 2 tablespoons fruity olive oil
  • 1 tablespoon balsamic glaze plus more for drizzling
  • Sea salt and freshly ground black pepper
  • 4 ounces crumbled goat cheese
  • A handful of small mint and purple basil leaves, with blossoms if available


Toss the figs and garlic slices together with the olive oil and 1 tablespoon of balsamic glaze. Season with the salt and pepper and place in an even layer on a parchment lined half sheet pan. Roast in the 375˚F oven until the figs start to release some juices and the garlic slices begin to turn golden, about 20 minutes. Set aside to cool.

To finish the tart, sprinkle the bottom of the baked tart shell with half of the crumbled goat cheese and arrange the roasted fig and garlic slices evenly in a single layer over the goat cheese. Top with the remaining goat cheese, mint, basil leaves and blossoms. Drizzle with some more balsamic glaze just before serving. 

Recipe Courtesy of George Dolese

Summer Cocktail Series: Are you stuck in a lemon wedge rut?

 We’ve learned many ways to create interesting cocktails with a variety of fruits, herbs and vegetables.  Try upping the visuals by cutting citrus in slices from thick to micro-thin, twist a colorful rind into an unusual shape or toss in a handful of savory tarragon, basil or mint.  I especially liked the photos of the cooler with beautiful floating white cranberries

Summer Cocktail Series: Let your cocktails be the guide!

As George was preparing cocktails and appetizers for a recent exploratory shoot, he reminded us that a good way to decide what to serve is to keep these concepts in mind:  Appetizers that lean to the sweet side should be paired with drinks that have no sugar or very little, like martinis and gin tonics. Cheesy, rich appetizers work well with champagne cocktails.  Appetizers that are salty, spicy or full of flavor (Asian, Latin, fusion) can go with more complex mixed drinks, such as margaritas, Manhattans, mojitos and and those mixologist drinks we see on menus these days.