Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Ricotta and Goat Cheese Tart with Fresh Figs

Yield: 20 to 24 bite-size pieces

The flavors of this tart are second only to its beautiful presentation. You can substitute sunflower seeds for the pumpkin seeds, if you like.

Ingredients

  • 1/4 cup balsamic vinegar
  • 1 Tbs. granulated sugar
  • 5 oz. ricotta cheese, at room temperature
  • 5 oz. fresh goat cheese, at room temperature
  • 12 sheets phyllo dough (13×18 inches), thawed if frozen
  • 3 oz. (6 Tbs.) unsalted butter, melted; more as needed
  • 10 medium fresh figs (about 7 oz.), cut into 1/4-inch-thick slices
  • 1/4 cup roasted, unsalted pumpkin seeds

Preparation

  • Position a rack in the center of the oven and heat to 400°F. Line a large rimmed baking sheet with parchment.
  • Combine the balsamic vinegar and sugar in a small saucepan. Bring to a simmer over medium-high heat, stirring occasionally until the mixture is syrupy, about 5 minutes. Cool.
  • In a medium bowl, beat the ricotta and goat cheese using a hand-held mixer on medium speed until smooth, about 3 minutes.
  • Lay out a damp kitchen towel and cover with a sheet of plastic wrap. Unroll the phyllo on top of the plastic, and immediately cover with a second sheet of plastic wrap and another damp kitchen towel.
  • Lay 2 sheets of phyllo on the prepared baking sheet. Lightly brush the top sheet with melted butter. Cover with another 2 sheets of phyllo and brush with more butter. Repeat with the remaining phyllo sheets, adding 2 sheets at a time and lightly brushing the top sheet with melted butter each time except for the last. Brush only a 1- to 2-inch border around the edge of the top sheet with butter. Then, leaving a 1/2-inch border, spread the cheese mixture on the phyllo. Scatter the figs and pumpkin seeds over the cheese.
  • Bake until the phyllo is golden brown, about 15 minutes. Let cool for a few minutes, then slide the tart onto a cutting board. Warm the balsamic syrup and drizzle it over the top. Cut into small squares and serve warm, or let cool and serve at room temperature.

Reviews

Rate or Review

Reviews

  • 102569 | 11/25/2017

    Made this for Thanksgiving. It was a hit! I substituted pears for figs because I could not find figs in any store at this time of year.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Paris, France (504)

Experience Paris like a local in this special episode of Moveable Feast with Fine Cooking. Host Pete Evans pays a visit to two culinary icons: chefs Patricia Wells and Guy…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks