|2 cups||Valley Fig Growers Blue Ribbon Orchard Choice Mission or Calimyrna California Figs|
|¼ cup||Lemon juice|
|1 cup||Chopped walnuts, toasted|
|1 ⅓ cups||Robin Hood Nutri Flour Blend|
|½ cup||Brown sugar, packed|
|½ teaspoon||Windsor kosher salt|
|½ cup||Butter, chilled and cut into small pieces|
|2 cups||Goat cheese, room temperature|
Preheat oven to 350ºF (180ºC). Grease or line a 9” x 13” (3 L) baking dish with parchment paper.
Combine figs, water and lemon juice in a medium saucepan. Bring to a boil over medium-high heat. Cook 5 minutes or until figs are tender. Cool slightly.
Place fig mixture in a food processor or blender; process until smooth. Stir in chopped walnuts. Reserve.
Combine flour, brown sugar and salt in bowl. Stir to combine. Cut in butter until mixture resembles coarse meal. Press mixture in prepared baking dish.
Gently spread fig mixture over prepared crust.
Beat goat cheese and eggs until smooth. Spread over fig mixture.
Bake in preheated oven for 30 minutes or until set. Serve warm or at room temperature.
Add 1 tablespoon chopped fresh rosemary to goat cheese mixture. This makes a great hors d’oeuvre.
For a sweeter taste beat ½ cup sugar and 1 teaspoon vanilla into the goat cheese mixture.