Grab a fork. I’ve got a sweet and savory Blackberry-Fig Tart with Oregano today. Actually I’m not sure you’ll even need the fork. I usually eat figs with my fingers, I don’t see why this tart should be any different.
I was recently invited to a celebration of California Figs. Naturally this Figology Fest, as its called, featured figs in a multitude of delicious dishes prepared by Erika (In Erika’s Kitchen) and Judy (Two Broads Abroad). Many of which are pictured on the FBLA Google+ Events page.
I’m sure you’ve noticed that I’ve been doing quite a few things with figs lately. That’s partly because it’s fig season, and partly because I left the Figology Fest with dozens of figs in need of my immediate love and attention.
In order to get some inspiration for this Blackberry-Fig Tart with Oregano I visited the California Figs website. I was immediately struck by their environmental story. Water Management is always an important aspect in farming, but the California drought has made me more aware of the fruits and vegetables I buy. Whenever possible I look for ingredients that put less pressure on this valuable liquid resource. Figs are naturally drought tolerant. Though they need a regular supply of water to produce their best summer fruit, they can “pull in their horns” so to speak and survive long periods with very little water.
While reading about the growing practices of California Figs I couldn’t help but notice that the fig growers of California have really embraced the whole “Farm to Fork” movement, which I too heartily embrace. However, when it comes to figs, “Farm to Face” is a more appropriate description of my world. Because that’s how I typically eat figs, out of hand when nobody’s looking.
I’ve been involved with a group known as Fallen Fruit. The group began by mapping fruit trees growing on or over public property in Los Angeles and encouraging artists and other participants like me to not let this fruit go to waste. The collaboration has expanded to include serialized public projects and site-specific installations. Los Angeles’ MacArthur Park is currently installing L.A.‘s First Urban Fruit Trail, with the hope that an edible landscape will improve the quality of life in that part of town. Which is why I often find myself foraging my neighborhood for figs and other edibles that overhang public property. I’ve written about these adventures before.
Blackberry-Fig Tart with Oregano
Today however, I want to tell you about another collaboration. The collaboration between two of my favorite summertime superstars. Figs and Blackberries.
This Blackberry-Fig Tart may seem like an unusual combination. That’s because I’ve included a whiff of pungent oregano in the filling. Please don’t let that turn you away from this terrific tart. At its heart it’s a blackberry jam infused frangipane. Frangipane is a classic almond filling found in many of my favorite French pastries. The herbal quality of oregano works nicely with the sweet, gooey textures you’ll find in this tart. Which is topped off with more jammy goodness in the form California figs. GREG