Lunchbreak: Fig and gorgonzola tartelette, prepared by Fig and Olive chef Alejandra Romero

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Chef Alejandra Romero

Fig & Olive Chicago
104 E. Oak Street
Chicago
(312) 445-0060
www.figandolive.com

Valentine’s Day: 3-course pre-fixe Valentine’s Day menu (February 14) and “Romantic Week” special offer for two (February 12-February 19).  Details include:  Pairs can head to FIG & OLIVE to indulge in a special 3-course pre-fixe menu in a chic, elegant setting inspired by the French Riviera and coastal regions of the Mediterranean. The menu is $85 and will be available on Tuesday, February 14 only. Premium wine pairings will be available for $35.    From February 12th until February 19th, FIG & OLIVE will host a special “Romantic Week” offering for two, featuring three crostini, Whole Branzino for two (including two sides) and a bottle of Veuve Clicquot. The special offering is $125.

Fig & Gorgonzola Tartelette

Ingredients
2-3 figs
1 Tbs Fig & Olive Tapenade (can be store bought)
4 heirloom cherry tomatoes, halved
6 cubes gorgonzola dolce
1/2 cup arugula, loosely packed
1 tsp walnut, chopped
1 tsp spring onions
1/2 tsp pickled red onions
3 Tbs prosciutto
sea salt

Tartelette

Ingredients:
6 inch tartlette
egg wash (1 egg)

Directions:
Crack egg and whisk to create egg wash. Brush the tartlette with egg wash. Bake at 350 F until golden blond. Let cool down on the rack, reserve in airtight container.

Fig Preparation
To prepare figs, remove the stem and cut in halves lengthwise. Gently sauté the figs in oil, cut side down first to gently caramelize. Turn upside down when golden blond and cook for 30 more seconds. Cool down on sheet pan and reserve

Fig & Gorgonzola Tartlette Preparation

Take one 6 inch tartlette. Spread 1 Tbs of tapenade. Add 4 halves of sautéed figs on. Add heirloom halves (8 pieces). Add gorgonzola (6 pieces). Add walnut (1 teaspoon). Add spring onions (1 teaspoon) and season with sea salt. Warm up the tartlette for 3 minutes at 400 F. Prepare plate by adding a bit of tapenade in the center to prevent sliding. Plate the warm tartlette and add seasoned arugula (1/2 cup) in volume on the tart. Add the prosciutto around the tart (3 Tablespoons). Add pickled red pearl onion slices (1/2 teaspoon)