1 cup fresh Italian plums or dried pitted prunes
2 cups flour
3 shallots, chopped
1/2 teaspoon salt
1/2 stick butter ( 4 Tbsp)
1/2 cup chilled shortening
1 tablespoon light brown sugar
1/4 cup ice water
1/2 cup wine
1 egg
1/2 teaspoon cinnamon
1 tablespoon vinegar
4 tablespoons flour
8 ounces Chevre or soft goat cheese
To make pastry:
Combine water, egg and vinegar and set aside. Combine flour and salt in a large bowl, cut in shortening with a fork, dribble water mixture, pushing the dough towards the side of the bowl until it comes together – do not over mix. All the liquid may not be used. Form into a ball and wrap in plastic, refrigerate for at least 30 mins.
Roll dough into a 14″ diameter circle. Lay on a parchment lined cookie sheet. Add 4 tablespoon flour to the center of the circle and spread out to about 9″ in diameter. Pour on filling. Crumble goat cheese on top. Using your fingers fold the pastry border up and over the filling pleating the pastry to fit and seal. Lightly brush the pastry with melted butter. Bake at 3750 for 45 mins or until pastry is golden.
Filling:
Saute shallots in butter until translucent. Add wine, brown sugar and cinnamon. Simmer for 5 mins on a medium heat. Add fruit. Turn off heat and allow to stand for 5 mins before filling pastry.
This is also a great side dish for Roasted Guinea Hens.