Pomegranate-Fig Tart

This mildly sweet dessert works well with diners who lean towards more savory flavors. Excellent paired with cheese!
Pomegranate_Fig_Tart

Ingredients:

1 cup flour
4 oz. cold, unsalted butter, cut in 1/2-inch cubes
1/4 tsp. salt
1 Tbsp. sugar
3 to 4 Tbsp. ice water
12 figs, quartered
1 pomegranate, seeds only
1/4 cup pomegranate juice
1 Markon First Crop Granny Smith Apple, peeled, cored, and diced
2 Tbsp. Lingonberry jam
1 tsp. zest of Markon First Crop Oranges
1 tsp. fresh ground ginger
1/2 cup chopped pistachios, toasted

Instructions:

Place flour, butter, salt, and sugar in food processor; pulse until finely chopped. Place mixture in bowl. Slowly add ice water; knead until dough forms. Refrigerate 15 minutes.
Remove and roll thin. Mold into tartlet pans; bake at 350 degrees F 15 minutes.
In mixing bowl, combine figs, pomegranate seeds and juice, apples, orange zest, and ginger. Spoon jam into tartlet shells, top with fig mixture; garnish with pistachios. Serve immediately.

Ingredients:

1 bunch Markon First Crop Asparagus, steamed

1/4 C Markon First Crop Basil

2 T Markon First Crop Chervil

2 T C Ready-Set-Serve Lemon Juice

2 cloves Ready-Set-Serve Peeled Garlic

1 tsp. lemon zest

1/4 tsp. cumin

1/4 tsp. coriander

1/4 C extra virgin olive oil

1/2 tsp. kosher salt

1/4 tsp. red pepper flakes

16 large shrimp, cleaned and threaded onto skewers to prevent curling

1 tsp. kosher salt

Olive oil + 2 cloves Ready-Set-Serve Peeled Garlic, for poaching

Edible petals and micro greens for garnish

Instructions:

Slice tips off asparagus and reserve. Add basil, chervil, one cup steamed asparagus stalks, lemon juice, zest, cumin, coriander, salt, pepper flakes, and oil to a food processor and blend until chunky.

Heat oil and garlic until just bubbling. Add shrimp skewers so that shrimp is fully submerged. Reduce heat to a simmer and cook until shrimp is opaque and cooked through. When shrimp are almost cooked, add asparagus tips. Remove all with a slotted spoon and drain on a wire rack.

To plate, arrange tips in a decorative manner. Place shrimp next to asparagus and ladle sauce on top of each one. Garnish with edible petals and micro greens.