Goat Cheese Tart and Bucatini Gorgonzola | Emeril Lagasse

For your dairy-obsessed guests, try a beautiful cheese-themed dinner with Emeril’s Goat Cheese Tart and Bucatini with Gorgonzola. The recipes were a huge hit with dairy farmers Jamie and Kenny Mauthe on a recent episode of Emeril Cooks.
Goat Cheese And Rosemary Tart With Shaved Prosciutto And Port-Macerated Figs
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
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/2 teaspoon white pepper
8 paper-thin slices of prosciutto
1 sheet puff pastry, thawed according to package instructions
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 425 degrees F.
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 (quarter sheetpan). Cut a piece of parchment or wax paper to fit the bottom of the sheetpan, then place the puff pastry on top of the parchment, easing it into the sides and corners so that a small upturned lip is formed.
Pour the cheese mixture onto the prepared pastry and use the back of a spoon to spread it into an even layer. 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.
Yield: 8 servings
Pasta with a Fig and Gorgonzola Cream Sauce
2 tablespoons unsalted butter
¼ cup minced shallots
2 small cloves garlic, minced
Pinch of dried thyme or 1 sprig fresh thyme
3 cups heavy cream
8 ounces crumbled Gorgonzola cheese, plus more for garnish if desired
2 ounces baby arugula
24 fresh ripe figs, stem ends trimmed, halved or quartered depending on size
1 pound dried bucatini pasta, cooked al dente and drained (reserve ½ cup pasta cooking water separately)
Freshly ground black pepper, for garnish
Heat a large skillet or shallow, wide saucepan over medium heat. Add the butter and, when hot, saute the shallots and garlic until softened, 2 to 3 minutes. Add the thyme and heavy cream, bring to a simmer, and cook briefly for flavors to mingle, 2 minutes.
Add the cheese to the sauce little by little, whisking as it is incorporated to encourage its melting into the sauce. Season the sauce with pepper to taste. Stir in the figs and cook just until figs begin to soften, 2 to 4 minutes depending on their ripeness.
Stir in the arugula, remove from the heat and taste; add salt if necessary (depending on the saltiness of the cheese, you might not need any additional salt). Add the pasta to the pan, tossing to distribute the sauce and adding a bit of the reserved cooking water (if necessary) to thin the sauce so that it coats the pasta evenly.
Serve in shallow bowls, garnished with a bit more gorgonzola if desired and a sprinkling of freshly ground black pepper.
Yield: 6 to 8 servings
Note: The success of this dish depends on the quality of the figs and the gorgonzola. Use only sweet, ripe figs and a good quality gorgonzola.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved.
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[@dawgg0077]

A true inspiration and a legend. Without Mr. Legasse, I wonder if The Food Network would have grown to the heights they had attained.

[@danleconey3694]

As a kid growing up, a dream of mine was to always sit up front at Emeril show and have some food. Its a shame the show isnt there any more

[@donnabartle1463]

Looks amazing!!

[@AllenKeithKochovski]

Your marvelous chef

[@bigredgreg1]

Looks amazing! 👍🤩

[@GS-pn4ld]

That butter wasn’t even melted when he added the cream….. so much for cooking the garlic and shallot!

[@LFish637]

We are not all experts in culinary arts, try making, soul food from Fall River Mass.