Fig and Goat’s Cheese Tart

August 8th, 2016

Fig Tart 3

When figs are in season it is worth the time to make use of them in familiar and/or unusual preparations.  They are wonderful as a component in an appetizer or used in a salad or a dessert.  But they are also excellent in pizzas and tarts.  Pared with goat cheese or Gorgonzola they shine.Fig Tart 1I adapted a recipe from a British magazine for a fig and goat’s cheese tart.  It is a very easy recipe to assemble.  It uses frozen puff pastry, so lining the tart pan is a piece of cake. But I must say that I would have preferred a homemade pastry crust.  Puff pastry tends to be very flaky but somehow airy.  I tend to like the more substantial weight of a pie crust.  But, because of the ease of preparation, I was very happy with the results.

Fig Tart 2 Close

A drizzle of balsamic glaze takes it over the top.  It makes a delicious light supper with a salad of peppery arugula leaves.


Plain flour, for dusting
1 sheet of puff pastry, defrosted
2 eggs and 1 egg yolk
2/3 cups heavy whipping cream or half and half
6 figs, halved
1/2 cup soft goat’s cheese
2 tablespoons chopped walnuts
Several sprigs of thyme to scatter over top
Balsamic glaze to drizzle over top

Dust the work surface with flour and roll the pastry out into a rectangle 1 inch larger than your pan.  Lift it into the pan and press into the corners, lining the base and sides.  Prick the base of the pastry case with a fork.  Pop into the freezer for 30 minutes while you heat the oven to 400 degrees F.  Place a baking sheet on the middle shelf.

Beat the eggs and egg yolk with the cream until combined.  Season well.

Trim the stalk from each fig and cut the fruit in half.  Pour the egg mixture into the pastry case.  Crumble the cheese on top and arrange the figs evenly between, cut side up.  Scatter with the walnuts and thyme sprigs.

Slide the tart onto the tray and bake for 15 minutes.  Reduce the heat to 350 and cook for 15 to 20 minutes longer.

Remove it from the oven and leave to cool slightly.  Serve drizzled with the balsamic glaze.

Printable Recipe

19 responses to “Fig and Goat’s Cheese Tart”

  1. What a gorgeous tart Penny. I love the shape of the tart pan too. Anything that has goat cheese always gets my attention. Can’t wait to try this tart.

  2. Wow Penny, your version looks fantastic!!!
    I will be making it soon.
    I’m still picking figs and will make more jam this week with a friend at my side – she wants to learn as I’m always sharing figs with her.

    Hope it’s cooled off a bit at the lake – just think, before we know it the trees will start changing and we can enjoy the beauty of
    Warm hugs –
    Mary –

  3. TAC says:

    This looks very appetizing. The drizzle does it for me!

  4. Monique says:

    We love them in almost everything and on their own too!

  5. I’m envious…I haven’t seen any figs in our market. Your tart looks great. BTW, I received the sauces and can’t wait to try them. So happy I was lucky enough to win your giveaway.

  6. Madonna says:

    This looks so good my mouth is watering.

  7. Jane says:

    Penny…this is just the sort of recipe I’ve been wanting since I’ve heard so much about figs and how they pair with goat cheese. I agree on the puff pastry and I have a recipe that is for a basic dough that adapts to every sort of way you want to use it. Let me know and I’ll get it off to you. In the meantime I’m going to try this before our little bit of figs are gone!! 😀


  8. Pondside says:

    Hi Penny – I have just finished making six bottles of fig jam with some of the figs that were given to me today. I am going to make your tart with the rest. It looks like the perfect Friday night supper!

  9. […] with several people.  I am glad to be one of them.  Last year I made a Fig and Almond Cake and a Fig and Goat’s Cheese Tart.  This year I had little time so I decided to turn my bounty into fig jam.  It couldn’t be […]

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.