Description
Figs are an underrated autumn ingredient.
Ingredients
Scale
- 5 oz chèvre (sit out to come to room temp)
- 2 tsp homemade pumpkin spice (recipe below)
- 4 tbsp honey, split in 2
- Light squeeze of fresh lemon
- 14 fresh figs, sliced
- Pillsbury refrigerated pie crust
- 1 egg, beaten
- Cypress sea salt
- Granulated sugar
For the pumpkin spice:
- 1 tbsp ground cinnamon
- ¾ tsp ground ginger
- ¾ tsp ground nutmeg
- ½ tsp ground allspice
- ½ tsp ground cloves
Instructions
- Preheat oven to 350 degrees.
- Mix chèvre, pumpkin spice, 2 tbsp honey, and a light squeeze of fresh lemon juice. This can be done easily with a fork. Set aside.
- Place pie crust on a lightly flowered surface and using a rolling pin, gently roll the prepared crust to extend approximately 1/2 inch.
- Transfer the pie crust to a piece of parchment paper on a large cookie sheet.
- Using a rubber spatula, spread the cheese mixture evenly in the center of the curst, leaving an edge of 1 ½-2 inches.
- Place figs over the mixture.
- Place 2 tbsp honey in a small glass bowl and heat slightly to thin.
- Gently brush the figs with the honey.
- Crush a pinch of cypress sea salt between your fingers and sprinkle over the top of the figs.
- Fold edges of crust 1/2 inch onto the figs.
- Brush with the crust with egg wash.
- Sprinkle a little sugar over the crust and bake for 35-40 minutes.
For the pumpkin spice:
- Mix all ingredients together in a small bowl, being sure to incorporate them evenly together.