Fig and Goat Cheese Tart

Figs are naturally sweet with a honeylike flavor, a chewy texture, and just the tiniest bit of crunch (thanks to the seeds!) When paired with creamy goat cheese, sweet caramelized onions, and flaky puff pastry, they create a contrasting blend of flavors and textures that works equally well for breakfast or brunch. This easy fig and goat cheese tart can also be sliced into bite-sized squares for a cocktail party appetizer, or as a unique addition to a charcuterie board.

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. 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.

Key Ingredients

• Figs – In the UK and US, figs hit their peak in late summer through early autumn, but many supermarkets stock fresh, imported figs year-round. 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. And they often come in a big container, so save the rest for topping a loaf of focaccia bread. 

• Onions – You’ll need two medium white or yellow onions, peeled and sliced into very thin rings. Start by peeling the onions and using a sharp chef’s knife to slice them into very thin rings. (It might seem like a lot of raw onions, I recommend using the full amount. They’re kind of like spinach, in that they cook down to almost nothing!) After that it’s all about time and patience. You’ll need to allow about an hour for the onions to fully caramelize. And once you master the art of caramelized onions, you can make my lattice pastry with caramelized onions, too!
• Puff Pastry – While you can use homemade puff pastry, store-bought offers a great time saver—one of the first things I learned in pastry school was that even fancy restaurants and bakeries often use pre-made pastry! If using frozen puff pastry rather than refrigerated, allow time to thaw it according to the directions on the box.

• Lemon – Just half a lemon, sliced very thin, adds a tart element which contrasts with the sweet figs and honey. No need to remove after baking; the thin slices will turn sweet and caramel-y, so you can just slice and eat.
• Fresh Rosemary – I like rosemary, but feel free to experiment with other fresh, chopped herbs such as thyme or basil. It’s better to replace the rosemary with whatever you have on hand, rather than substituting dried herbs. The dried kind lack both the flavor and bright green color that makes this recipe shine.
• Egg – Lightly beaten and applied with a pastry brush, beaten egg makes the puff pastry crispy, flaky, and brown. I used a whole egg; you can use the beaten yolk only for an even deeper shade of golden brown.
• 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. Most supermarkets sell fig jam, but it might not be in the aisle with the jams and preserves. If you can’t find it there, try looking in the produce section with the fresh figs, or wherever crackers, olives, and other items for a charcuterie board are located.
• Goat Cheese  – I used Somerset goat’s cheese, but any kind will work. I think this tart works best with a plain goat cheese rather than one flavored with herbs or seasonings, since the figs, rosemary, and onions will add plenty of flavor.

Tips and Tricks

• Use a sharp cutting tool. 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.
• Brush the sides only. 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.
• 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.
• Play with shapes. I  chose to make a round galette shape, but you can make yours square or rectangular if you don’t want to deal with tracing and cutting a disc. See my rustic tomato tart recipe for an example of a rectangular tart.

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Fig and Goat Cheese Tart

Recipe by becky

• Total TimeAbout 2 hours
• Yield1 9-inch round tart 1x

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A fig and goat cheese tart recipe made with flaky puff pastry, fig preserves, goat cheese, caramelised onions, and fresh figs.

Ingredients

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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 ripe fresh figs, washed and thinly sliced
113 grams crumbled goat cheese (4-ounce log)
1/2 lemon, very thinly sliced
1 egg, lightly beaten
20 grams honey (1 tablespoon)
2 teaspoons fresh rosemary, finely chopped
Salt and pepper, to taste

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Instructions

Caramelized Onions:

Melt the butter in a large saucepan.

Add the sliced onions.

Cook over low heat, tossing occasionally with a spatula, about 1 hour or until 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 or lightly floured countertop.

With a sharp paring knife, cut a circle approximately 10 inches in diameter. (I like to trace around a dinner plate.) Save the scraps to make palmiers or puff pastry twists.

Arrange on prepared tray.

With a rubber spatula or small stepped palette knife, spread fig jam evenly over the surface of the pastry, allowing a 1-inch border around the outer edge.

Layer caramelized onions over jam.

Scatter with the goat cheese.

Top with the sliced figs.

Add the lemon slices.

With a pastry brush, brush a thin strip of beaten egg along the pastry border.

Turn up the edges, patting with your fingertips to seal.

Brush pastry with more of the beaten egg.

Bake 25-30 minutes, or until bubbly, flaky, and deeply golden brown.

Drizzle with honey. Sprinkle with chopped rosemary. Season with salt and pepper, to taste.

Slice and serve hot.

 

Equipment

fig preserves

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honey

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pastry brush

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• Prep Time: 20 minutes
• Caramelising time: 1 hour
• Cook Time: 25-30 minutes
• Category: Pies and Tarts
• Method: Stovetop + Oven

Make-Ahead and Storage Suggestions

To make ahead: 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.

To reheat: 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 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
Lattice Pastry with Cheese and Caramelized Onions
Beetroot and Feta Tart
Everything Bagel Smoked Salmon Tart

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!