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Honeyed Fig and Goat Cheese Tart

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Serves 6 to 8

  • by from Fine Cooking
    Issue 118

This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.

  • Unbleached all-purpose flour, for dusting
  • 1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
  • 4 oz. fresh goat cheese, softened
  • 1/4 cup honey (preferably dark)
  • 8 ripe, fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
  • 1/2 tsp. finely chopped fresh rosemary
  • Kosher salt

Position a rack in the center of the oven and heat the oven to 475°F.

Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until the center is golden-brown and puffed, about 8 minutes.

Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Drizzle with the remaining 2 Tbs. honey and cool for about 15 minutes before slicing and serving.

nutrition information (per serving):
Calories (kcal): 280; Fat (g): fat g 15; Fat Calories (kcal): 130; Saturated Fat (g): sat fat g 4; Protein (g): protein g 5; Monounsaturated Fat (g): 3.5; Carbohydrates (g): carbs g 33; Polyunsaturated Fat (g): 7; Sodium (mg): sodium mg 150; Fiber (g): fiber g 2;

Photo: Scott Phillips

I loved this recipe! The rosemary was an interesting touch.

This recipe is fantastic. Couldn't keep up with the demand and one of the easiest dishes to make. A definite keeper in many variations.

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