Honeyed Fig and Goat Cheese Tart
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
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):
Photo: Scott Phillips