Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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.

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Reviews

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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.

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What We're Cooking Now

Name: Honeyed Fig and Goat Cheese Tart
Yield: 6 to 8 servings
Cuisine: French
Ingredients: 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