Fig and Gorgonzola Savouries (Thumbprints)
- 1cup all-purpose flour
- 1⁄2cup butter (room temperature)
- 4ounces gorgonzola (crumbled)
- ground black pepper
- fig preserves (approximately 3 tablespoons)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour, butter, Gorgonzola, and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball.
Dump the dough onto a lightly floured surface and knead a few times to pull the dough together.
Shape dough into logs, wrap in plastic wrap, and chill for an hour in the freezer.
Slice logs into 1/8 inch thick slices, and place onto a 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 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.
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.