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Stilton, Roasted Fig and Prosciutto Tart in a Pecan Crust


Yield: 1 9" tart


For the Crust:
1/2 cup pecans
1/2 cup almond meal (or almonds)
1 tbsp maple syrup (optional)
1 egg

For the filling:
5 eggs
1 1/2 cups milk (I used whole because that's what I had)
4 oz Stilton or your other favorite stinky blue

For the Figs and Balsamic Reduction:
three pint-sized baskets of fresh figs
1 cup plus 2 tbsp balsamic vinegar (feel free to try flavor infusions like cinnamon or lemon - or just use a good quality traditional balsamic
3 tbsp agave nectar (or sugar)
2 tbsp melted butter

For Garnishy Goodness:
6 oz prosciutto, chopped and crisped to a golden brown, divided
3-4 oz more blue cheese
1/2 cup of caramelized onions (I happened to have them on hand and caramelized them in the renderings from the proscuitto, a little olive oil and a pinch of herbs de provence)



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