September marks the beginning of a new cooking season for me. It’s time to turn on the oven and create something delicious. I decided to start with a batch of long and slim pastry cases, filled with a mixture of milky mozzarella, marbled gorgonzola, crème fraîche, and ripe green figs. To add a savory touch, I added thin slices of coppa, but pancetta or Parma ham would work just as well. The tarts came out flaky and golden, with the filling bubbling over the edges.
I made enough tarts for each person to have one, but smaller round ones would also be great. The leftovers can even be brushed with beaten egg, sprinkled with thyme and finely grated parmesan, and baked like cheese straws. Alternatively, you could bake the entire sheet of pastry as one large tart, just double the quantity of filling.
These crispy tarts require a hearty accompaniment, so I made a bowl of French beans and shredded spring cabbage with a mustard-lemon dressing. This dish is substantial enough to be a main course if desired, especially with the addition of toasted hazelnuts.
I lightly cooked the cabbage by dipping it in boiling water for a short time, just enough to set its color and keep it crisp. For the dressing, I mixed Dijon mustard with red wine vinegar, lemon juice, honey, and olive oil, along with tarragon and basil leaves. The hazelnuts were toasted in a shallow pan until fragrant and then roughly chopped. The beans were blanched in boiling water until darkened and slightly tender, and then combined with the cabbage and dressing.
Overall, these coppa, fig, and gorgonzola tarts are best enjoyed straight from the oven while the cheese is still soft and melting. The French beans and cabbage salad adds a refreshing and tangy element to the meal. You can also customize the dishes with salad leaves or smoked mackerel for extra flavor.
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