Recipes › Fig › Fig and Goat Cheese Tart
Fig and Goat Cheese Tart
An elegant tart with a buttery, shortcrust shell filled with a creamy, tangy goat cheese custard and topped with fresh halved figs that caramelize slightly in the oven. Finished with a drizzle of honey and fresh thyme, this tart works beautifully as an appetizer, a light lunch with salad, or the centerpiece of a wine-and-cheese gathering. The combination of fig and goat cheese is one of the great pairings of the season.
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Ingredients
- 8 medium fresh figs, stemmed and halved lengthwise
- 1¼ cups all-purpose flour
- 8 tbsp cold unsalted butter, cubed
- 3 tbsp ice water
- ½ tsp salt, divided
- 6 oz goat cheese, softened
- 2 large eggs
- ½ cup heavy cream
- 2 tbsp honey, divided
- 1 tsp fresh thyme leaves
- ¼ tsp black pepper
Contains: cereals gluten, milk, eggs.
Method
- Make the pastry: combine flour and 0.25 tsp salt in a bowl. Cut in cold butter until the mixture resembles coarse crumbs. Add ice water, mixing until the dough just comes together. Shape into a disk, wrap, and refrigerate for 30 minutes.About 10 min
- Preheat oven to 375°F. Roll out dough and fit into a 9-inch tart pan with removable base. Blind bake with parchment and weights for 15 minutes, then remove weights and bake 5 more minutes until lightly golden. Cool slightly.About 25 min
- Beat together softened goat cheese, eggs, heavy cream, 1 tbsp honey, remaining 0.25 tsp salt, and pepper until smooth.About 5 min
- Pour the goat cheese custard into the par-baked tart shell. Arrange fig halves cut-side up over the filling, pressing lightly. Bake at 375°F for 25-30 minutes until the custard is set and the figs are caramelized at the edges.About 30 min
- Drizzle the remaining 1 tbsp honey over the warm tart and scatter fresh thyme leaves. Cool for 10 minutes before slicing. Serve warm or at room temperature.About 12 min
Tips
- Use slightly underripe figs — they hold their shape better in the oven than very soft ones.
- Blind baking prevents a soggy-bottomed tart; don't skip this step.
- The tart tastes best at room temperature, not hot from the oven.
Ring the changes
- Add a tablespoon of fresh rosemary to the custard for a more herbal, savory tart.
- Replace goat cheese with creamy brie or camembert for a milder, more buttery filling.
Keeping it
Refrigerate covered for up to 2 days. Serve at room temperature for best texture; the pastry softens slightly when chilled.
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