Ingredients: 1 sheet puff pastry, defrosted 4 ea figs, cut in half 2 ea Roma tomato, cut in 6 pieces each 1 TB walnuts 1 tsp scallions 1/4 tsp salt 4 oz Gorgonzola dolce 2 oz arugula 12 slices prosciutto
Cut puff pastry into (4 pieces) 4.5” round and place on sheet tray. With a fork, “dock” the tart 5 times. Sprinkle on sliced scallions and walnuts. Arrange 3 pieces of figs and 3 pieces of tomatoes around the tart. Sprinkle with salt.
Place in oven for 10 -12 minutes or until the tart is puffed and golden brown. Once baked, remove the tarts from the oven. Place 1oz of gorgonzola cheese on each tart and place back in the oven for 2 minutes.
Immediately place the hot tart on the plate, top each tart with 1/2 oz arugula, 3 slices of prosciutto. Serve warm.
DJ Erik Johnson has created a mix encompassing Chicago’s vibe. This mix is a full hour of blissed-out deep house, and includes many tracks from his personal sets heard during his residency at FIG & OLIVE Chicago. Enjoy!
WHAT HAPPENED LAST MONTH
See you at the next Sunday Rendez-vous in Newport Beach!
8/16 9/13 10/4
Having already started in LA, we’re getting ready for our next road trip with Veuve Clicquot. Next stop: D.C.
Equinox and FIG & OLIVE: the perfect way to kick-off summer
Anything but a typical wine tasting, La Nuit en Rosé is definitely on our list of summer highlights so far.
This year’s Chefs for Equality dinner arrived with perfect timing. A big thank you to the Human Rights Campaign for including us in this event!
We were honored to support Misericordia, an organization that is home to over 600 children and adults with disabilities.
NEW YORK | LOS ANGELES | NEWPORT BEACH | CHICAGO | D.C.