THE COOKBOOKS: Museum of Fine Arts, Boston * Metropolitan Museum of Art * Philadelphia Museum of Art * Art Institute of Chicago * National Gallery of Art * J. Paul Getty Museum * San Francisco Museum of Modern Art
MUSIC CLIPS:
String Quartet in F Major, Ravel
String Quartet, Op. 20 No. 5, Haydn
String Quartet, K. 575, Mozart
String Quartet, Op. 10, Debussy
String Quartet in D Major, Borodin
String Quartet, Op. Posth, Rachmaninoff
SAMPLE RECIPE:
Fig and Gorgonzola Tart
At Caffè Museo, this savory country tart is served with an arugula salad for lunch. Purple plums may be substituted for the figs.
2 pints (3 baskets) fresh figs, stemmed and halved or 8 plums, pitted and thinly sliced
2 tablespoons extra-virgin olive oil
Pinch of salt
Pastry Dough (see Basics)
1/2 cup fresh bread crumbs
1 1/2 cups crumbled Gorgonzola cheese or fresh white goat cheese
2 tablespoons minced fresh thyme
1 egg beaten with 1 tablespoon heavy cream
Preheat the oven to 350°F (180°C). Line a baking sheet with aluminum foil. In a medium bowl, combine the figs, olive oil, and salt; toss to coat.
On a lightly floured surface, roll the dough out to a 12-inch (30-cm) diameter. Sprinkle the bread crumbs over the dough, leaving a 1 1/2-inch border around the edge. Sprinkle the Gorgonzola or goat cheese over the bread crumbs. Sprinkle the thyme over the cheese. Arrange the figs or plums evenly on top. Fold the edge of the dough over the ingredients, pleating as you go. Brush the crust with the egg mixture. Bake in the preheated oven for 30 to 40 minutes, or until the pastry is golden brown. Remove from the oven and transfer the tart to a wire rack. Let cool before slicing into wedges.
Makes 1 tart; 8 servings
From Museum Cafés & Arts by Sharon O'Connor, page 162 |
$34.00 $23.76
Special Discount!
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