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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.


  • 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

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 50
  • Fat (g): 6
  • Saturated Fat (g): 3.5
  • Polyunsaturated Fat (g): .5
  • Monounsaturated Fat (g): 2
  • Cholesterol (mg): 15
  • Sodium (mg): 80
  • Carbohydrates (g): 8
  • Fiber (g): 1
  • Sugar (g): 3
  • Protein (g): 3


  • 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.


Wine Pick: Pair with Côtes du Rhône White.


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Reviews (1 review)

  • User avater
    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.

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