This not-too-sweet rustic dessert tart features a filling of fig preserves and Robiola, a mixed-milk cheese from northern Italy with a rich, triple-cream-like texture. If unavailable, substitute Brie, Crescenza, or Perail.

This makes a fairly soft and chewy crust.

Sprinkle the yeast over ¼ cup of the warm water in a small bowl and stir to dissolve. Let stand 10 minutes. Meanwhile, combine the flour, semolina, and salt in the bowl of an electric mixer.

Combine the remaining ¾ cup water with the honey and olive oil and stir into the flour mixture. Stir in the yeast mixture. Knead with the dough hook of an electric mixer, or with oiled hands, for 10 minutes, until the dough is smooth and elastic.

THE TOPPING: Heat the oil in a skillet over medium heat and add the garlic. Sauté briefly, then add the spinach and artichokes. Season with salt and cook until spinach is wilted. Season with pepper to taste.

THE TOPPING: Heat the oil in a large skillet over medium-high heat. Add the onions and sprinkle with salt. Cook, stirring constantly, until the onions start to wilt, about 5 minutes. Lower the heat to medium-low and continue cooking, stirring often, until the onions are very soft and browned (this will take at least 30 minutes). Remove from the heat.

SERVES 6 TO 8

THE TOPPING: Heat the oil in a medium skillet over medium heat. Add the garlic and sauté until soft, 2 to 3 minutes. Stir in the anchovies with a wooden spoon, mixing to break them up. Add the tomato and hot red pepper flakes and simmer, stirring occasionally, until thickened slightly, about 25 minutes. Remove from the heat and stir in the olives and capers.

THE TOPPING: While the dough is resting for the final 30 minutes, preheat the oven to 450°F. On a baking sheet, toss the diced potato with the oil, rosemary, and salt. Roast for 8 minutes; turn the diced potatoes with a spatula and roast 5 minutes longer, until soft and browned. Meanwhile, heat a skillet over medium heat; crumble the sausages into the skillet and cook for 10 minutes, turning to brown evenly.

Spread each slice of bread on one side with room temperature butter. Turn over. On one slice spread aioli, on the other the chevre (room temp).

Add a layer of Midnight Moon cheese, then a layer of roasted pepper. Be sure the peppers are between the two cheeses. (Grating the cheese makes it easier to melt.)

Cook over low heat until the Midnight Moon becomes soft.

By La Donna Cullinan