This is one of the seasonal savory tarts on the menu now and is one of my favorites. Fresh figs are baked in a tart shell with caramelized onions, prosciutto, toasted walnuts, local "Ewe's Blue" cheese from Old Chatham Sheepherding Company and Provencal herbs, the tart is then finished with a drizzle of artisanal olive oil and aged balsamic. Simple, rustic and delicious!
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