Day 19, Fig & Blue Cheese Savouries

2012 Advent Calendar, Day 19

While it may seem that all we do is consume sugar around here, salty or savory foods are what really do it for me. When I do want a little sugar, though, I’m happiest at the intersection of savory and sweet, which is exactly where today’s treats are located.

A few weeks ago, I was looking over my copy of the new Food52 Cookbook before its launch party when these beauties jumped off the page and demanded to be made. As always, I adapted this stellar recipe with gluten-free flour, but this time it took a little coaxing to get the results of regular flour. Still, this minimal extra work was rewarded with flaky, delicate pastries, so don’t let it scare you off.

(And how’s this for a shameless plug? Be sure to check out my recipe for Short Rib Ragu in the winter chapter of the Food52 Cookbook!)

recipe after the jump

Fig & Blue Cheese Savouries adapted from TheRunawaySpoon’s recipe at Food52

Because I don’t own a one-inch cookie cutter, I used a pastry wheel to cut one-inch squares from the dough. It saved me from having to re-roll the scraps, so my lack of a particular cooking implement actually came in handy for once. Give it a try if you, like me, detest rolling out dough. Also, I know there’s some concern about gluten in blue cheese, but there are plenty of GF options available, so don’t let that fear dissuade you from trying this recipe.

1 cup Cup4Cup Gluten-Free Flour
1/2 cup butter, room temperature
4 ounces blue cheese, crumbled
Ground black pepper
Fig preserves*, about 3 tablespoons


Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together.

Scrape the dough onto lightly floured parchment paper and dust the top with a bit more flour because it will be quite sticky. Form dough into a disk and refrigerate for 30 minutes.

Cover dough with a second sheet of parchment paper and roll out to 1/8 inch thick. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.

Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about 1/4 teaspoon of fig preserves into each indentation, using your finger to push the preserves as best as possible into the indentations.

Bake the savories for 10–14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.

Let cool on the baking sheet for at least 10 minutes, the remove to a wire rack to cool. These are excellent at room temperature, but heavenly while still slightly warm from the oven.

*You’ll find fig preserves at the grocery – it may be shelved with the “fancy” jams and jellies. You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.

  1. Lovely! A great idea to do these in squares so there is no wasted dough. Blue cheese and fig are so wonderful together.

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  3. Good afternoon! I searched for a recipe to use up a jar of fig preserves. To my taste, they were too sweet and really didn’t taste much like figs. Your recipe seemed ideal–and I planned to use the savories with potato and snow pea soup for lunch. I followed your recipe exactly (generally, I cannot resist tinkering). …BUT THIS RECIPE IS PERFECT AS IS!

    I had to laugh, because my mother always fusses about food. Her standard is that she “never made something that way” or “cheese doesn’t go with chicken”–always some pronouncement, so that I now refuse to tell her what is in a recipe. I just smile and say, “Cook’s secret!” Today, I brought the savories out before the soup and she sampled one and was highly complimentary. When asked what was in them, I said, “Cook’s Secret.” When I brought in the soup, my husband began eating them with the soup, as I intended.

    “You’re going to ruin your lunch!” Mama told him.

    “Mama’ ” I said. “I meant for them to be eaten with the soup like crackers.”

    I am happy to say, that before her bowl of soup was consumed, she had already sampled many of the savories without further ado. That’s great praise from the proverbial food critic! THANKS FOR THE HELP!!



  4. Perish the thought, but if I wanted to do the non-gluten free version – how much flour would these take? They sound awesome. Love figs, love blue cheese – how does it get better?

    • Hi Terri, it doesn’t get better, not at all! Well, except for grilled bacon-wrapped blue cheese-stuffed figs, I suppose. 🙂 If you follow the link in the recipe title, you’ll see the original recipe at Food52. I think it was just a one-for-one swap as the GF flour intended!