- 1/2 cup Port
- 1/3 cup honey
- 8 to 12 large ripe figs, washed, stems removed and halved
- 8 ounces goat cheese
- 1/2 cup Ricotta cheese
- 1/4 cup unsalted butter, at room temperature
- 3 egg yolks
- 1/4 cup flour
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 8 paper-thin slices of prosciutto
- 1 sheet puff pastry
In a small saucepan heat Port and honey, whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut side down on top of mixture. Cover with plastic wrap and refrigerate overnight.
Preheat oven to 425ºF.
Into a large mixing bowl place the goat cheese, butter and Ricotta cheese, and beat ingredients with a mixer on high speed until smooth. Add egg yolks one at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate.
Roll out the puff pastry to fit a 12 x 9-inch baking sheet. Cut a piece of parchment or wax paper to fit the bottom of the sheet.
Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 20 minutes.
Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto.
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