The Montavilla Farmers Market (MFM) will have its annual gala fundraiser, the Harvest Dinner, on Saturday, August 28th at the Market site on the 7600 block of Southeast Stark Street. The Dinner begins at 5:30 pm, and tickets are sixty dollars. All proceeds go to benefit the Montavilla Farmers Market’s efforts to improve food access and affordability in the Montavilla neighborhood.
Oven Roasted Fig and Chocolate Tart with caramelize late harvest Pinot Gris Sauce
Shortbread Crust1 cup unsalted butter, softened
¾ cup powdered sugar
¼ cup cornstarch
1 ½ Tb sugar
½ tsp kosher salt
¾ tsp vanilla extract
2 cups all purpose flour
In a stand mixer with a paddle attachment, cream together butter, powdered sugar, cornstarch and sugar until smooth. Add vanilla and blend. Add flour and salt, gently mix until just combined. Wrap in plastic and refrigerate until chilled, about 1 hour.
Remove from plastic and on a lightly floured surface, roll to about ¼ inch thick. Place into a 9 inch tart pan, pressing into the corners and up the sides of the pan. Trim off excess, prick bottom of tart with fork and place in freezer for 2 hours or over night.
In a 350 degree oven place frozen tart on a cookie sheet and bake in the middle of the oven until golden brown, about 15 to 20 minutes. Let cool completely then remove shell from pan and place on serving plate.
Chocolate Ganache
12 oz bittersweet chocolate, finely chopped
1 ½ cups heavy cream
Place chopped chocolate in a heat resistant bowl.
In a small sauce pan, heat cream to boil over medium high heat.
Pour hot cream over chocolate, stir with a whisk until smooth but do not incorporate air. Pour into prepared tart shell and let sit until cool.
Caramelized Late Harvest Pinot Gris Sauce
¾ cups granulated sugar
3 Tb water
1 tsp lemon juice
6 Tb Late Harvest wine, Pinot Gris preferably
In a small sauce pan combine sugar, water and lemon juice. Wash down the sides of the pan with water using a pastry brush. Cover with a lid and bring to a rolling boil. Remove lid and continue to boil until sugar turns a light amber color. Carefully (for it will spit up) add the wine, whisking constantly until it calms down. Remove from heat and pour into a heat resistant container to cool down. Store in the refrigerator until ready to use.
Oven Roasted Figs
6-8 fresh black mission figs
¼ cup unsalted butter, melted about 2 tablespoons of honey
½ tsp sea salt
Cut stems off figs, then cut into quarters to create little wedges. Place on a parchment lined cookie sheet. Drizzle with melted butter, then drizzle with honey and sprinkle with sea salt. Place in a 350 degree oven for 5-6 minutes. Carefully place on ganache filling in tart to create rings of fig wedges. Serve immediately with caramelized late harvest pinot gris sauce and whipped cream.
