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Original post published October 23rd, 2020. Post last updated on May 6th, 2024.
Made with flaky puff pastry and piled high with goat cheese, caramelised onions, and fresh figs, this easy fig and goat cheese tart recipe works nicely for breakfast, brunch, or lunch.
What Inspired This Fig and Goat Cheese Tart?
I really enjoy baking with figs, so I’m always on the lookout for new ways to incorporate them into my pastry work.
Figs are naturally sweet with a honeylike flavor, a chewy texture, and just the tiniest bit of crunch (thanks to the seeds!) Meanwhile, goat cheese boasts a tangy taste and smooth, creamy mouthfeel. When paired, these two ingredients come together to create a unique blend of contrasting flavors and textures.
I first developed this fig and goat cheese puff pastry recipe a few years ago, inspired by some fresh figs gifted to me by a family member. Sweet figs and caramelised onions, tangy goat cheese, and bitter lemon, against a backdrop of buttery puff pastry? I could devour this this savory-sweet tart any day of the week.
Cooking with Figs
Featuring both sweet and earthy flavors, figs add texture and flavor to everything from savory salads, pastas, and pizzas, as well as desserts like danishes and pastries. Because figs pair beautifully with ingredients like honey, nuts, cheeses, meats (fig and prosciutto is an especially popular pairing), fresh fruits, and herbs, you’ll often find figs on a cheese board or appetizer tray. They’re also great for snacking.
In the UK, figs hit their peak in late summer through early autumn, but many supermarkets stock fresh, imported figs year-round. You’ll also find dried figs and fig preserves in most grocery stores, which offer a good backup option if fresh figs aren’t available.
When choosing fresh figs, look for plump, slightly soft, and unbruised fruits without any tears or blemishes. The figs shouldn’t smell rotten, nor should you notice any liquid leaking from the figs.
To prepare for this tart recipe, rinse the fresh figs gently under cold water, pat dry, and trim off the stems with a sharp chef’s knife, then slice into thin slices.
Fig and Goat Cheese Tart Ingredients
To make this fig and goat cheese tart, gather the following ingredients:
- Unsalted butter – For caramelising the onions.
- Onions – You’ll need two medium white or yellow onions, peeled and sliced into very thin rings (see my notes, below).
- Puff pastry – While you can use homemade puff pastry, store-bought offers a great time saver. If using frozen pastry rather than refrigerated, thaw it according to the directions on the box.
- Fig jam or preserves – I used jarred preserves (the Bonne Maman brand is always a safe bet!) but feel free to make your own fig jam from scratch.
- Figs – You’ll need 3–4 fresh, ripe figs, washed and thinly sliced.
- Goat cheese – About 100 grams, or 3 1/2 ounces. I used Somerset goat’s cheese, but any kind will work.
- Lemon – Just half a lemon, sliced very thin, adds a tart element which contrasts with the sweet figs and honey.
- Fresh rosemary – Other fresh, chopped herbs. Thyme, basil, and parsley are also good choices.
- Egg – Lightly beaten, to egg wash the pastry. I used a whole egg; you can use the yolk only for a deeper golden brown.
Caramelising the Onions
If you’ve never caramelized onions, this puff pastry tart recipe offers the perfect opportunity to learn!
You’ll need to allow about an hour for the onions to fully caramelize. To do so, start by peeling the onions and using a sharp chef’s knife to slice them into thin rings. Melt the butter in a large saucepan, then add the onion rings to the pan.
After that it’s all about time and patience! Cook the over very low heat, stirring occasionally, until they look something like this:
Fig Tart Recipe Tips and Tricks
You’ll need a sharp chef’s knife, pizza cutter, or kitchen shears for serving your fig and goat cheese tart. You can slice the tart into four large wedges for dinner, or tinier slices for appetizer-sized portions.
When applying the egg wash, do your best to brush the sides of the pastry only, rather than the thin edge at the top. Egg-washing the thin edge can act as a “glue,” preventing the pastry from puffing as it bakes.
And finally, plan ahead! While the actual baking and assembly steps in this recipe require a minimal time commitment, the onions take about an hour to fully caramelize.
I chose to make a round galette shape, but you can also make a square or rectangular tart.
Make-Ahead and Storage Suggestions
The caramelized onions can be made up to 24 hours in advance and stored in an airtight container in the refrigerator until you’re ready to bake and assemble the tart.
Wrap leftovers in foil and store in the refrigerator for up to two days. You can eat the leftovers cold (they’re great for breakfast or lunch!) or gently reheat in a 350° F / 176° C oven for 10 minutes, or until warmed through. I do not suggest re-warming puff pastry in the microwave; microwaved puff pastry takes on a chewy texture, which isn’t overly appealing.
Other savory puff pastry recipes you might enjoy:
Asparagus Puff Pastry Tart
Vegetarian Sausage Rolls
Savory Pithivier
Puff Pastry Tartlets with Ricotta, Peas, and Mint
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
Print
Fig and Goat Cheese Tart
- Total Time: 1 hour 50 minutes
- Yield: 1 9-inch round tart 1x
Description
A fig and goat cheese tart recipe made with flaky puff pastry, fig preserves, goat cheese, caramelised onions, and fresh figs.
Ingredients
Caramelized onions:
30 grams unsalted butter (2 tablespoons)
300 grams onions, peeled and sliced into thin rings (2 medium onions)
Tart:
1 sheet puff pastry, thawed according to package directions if frozen
90 grams fig jam or preserves (1/4 cup)
3–4 fresh figs, washed and thinly sliced
100 grams crumbled goat cheese (about 3 1/2 ounces)
1/2 lemon, very thinly sliced
2 teaspoons fresh rosemary, finely chopped
Salt and pepper, to taste
1 egg, lightly beaten
20 grams honey (1 tablespoon)
Instructions
Caramelized Onions:
Melt the butter in a large saucepan.
Add the sliced onions.
Cook over low heat, tossing occasionally with a spatula, for 1 hour or until onions are soft, sweet, and golden brown.
Tart:
Preheat oven to 400° F / 205° C. Line a half-sheet rimmed baking tray with parchment.
Unroll puff pastry on a silicone baking mat.
Cut a circle, approximately 10 inches in diameter. (I like to trace around a dinner plate.) If desired, save the scraps to make puff pastry twists.
Transfer pastry to prepared tray.
With a rubber spatula or small stepped palette knife, spread the fig jam evenly over the surface of the pastry, allowing a 1-inch border around all edges.
Layer the onions on top of the jam.
Scatter with the goat cheese.
Top with the sliced figs.
Add the lemon slices.
With a pastry brush, brush the beaten egg along the pastry border.
Turn up the edges.
Brush the pastry with more egg wash.
Bake in preheated oven for 25-30 minutes, or until pastry is flaky and deeply golden brown.
Drizzle with the honey and sprinkle with the chopped rosemary.
Slice the tart into wedges. Serve hot.
Wrap leftovers in foil and store in the refrigerator for up to two days. Eat cold, or gently reheat in a 350° F oven for 10 minutes, or until warmed through.
- Prep Time: 20 minutes
- Caramelising time: 1 hour
- Cook Time: 25-30 minutes
- Category: Pies and Tarts
- Method: Stovetop + Oven
- Cuisine: Dinner