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

Honeyed Fig and Goat Cheese Tart

Scott Phillips

Servings: 6 to 8

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

Nutritional Information

  • Calories (kcal) : 280
  • Fat Calories (kcal): 130
  • Fat (g): 15
  • Saturated Fat (g): 4
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 3.5
  • Sodium (mg): 150
  • Carbohydrates (g): 33
  • Fiber (g): 2
  • Protein (g): 5


  • 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.


Rate or Review

Reviews (4 reviews)

  • jillybal | 09/11/2020

    Absolutely delicious. I have several times over the past few weeks as I have a fig tree in the garden. I want to ask however about the Nutritional information. Is this given per serving or per recipe?

  • topfuziel | 10/01/2018

    I made this and found it very easy; just follow the recipe. Spreading the goat cheese was a little tricky, but if i let it rest on the warm pastry for a few seconds, it was easier to spread. I used a fig spread as a glaze at the end instead of honey. The bottom of the pastry wasn't as crisp as I would have liked, but it was very acceptable. I'll definitely make it again.

  • helenawd | 09/17/2012

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

  • irishrover | 08/07/2012

    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.

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 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial