Fig and Goat Cheese Tart Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g caster sugar</li><li class="ingredients-single-item">1 egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">8-10 fresh ripe figs, halved (or 16-20 dried figs, soaked)</li><li class="ingredients-single-item">150g soft goat cheese (chèvre)</li><li class="ingredients-single-item">60g cream cheese</li><li class="ingredients-single-item">2 tbsp honey, plus extra for drizzling</li><li class="ingredients-single-item">1 tbsp fresh thyme leaves, plus sprigs for garnish</li><li class="ingredients-single-item">Zest of 1 lemon</li><li class="ingredients-single-item">2 tbsp balsamic glaze (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) fluted tart tin with removable base</li><li class="equipment-single-item">Baking beans or rice for blind baking</li><li class="equipment-single-item">Baking parchment</li><li class="equipment-single-item">Food processor (optional)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>For the pastry, place the flour, salt, and cubed cold butter in a food processor (or large mixing bowl if working by hand). Pulse until the mixture resembles fine breadcrumbs – this creates tiny pockets of butter that will make your pastry deliciously flaky. The colder your butter, the flakier your pastry will be, so work quickly to avoid warming the ingredients with your hands.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the caster sugar and pulse briefly to incorporate. Now add the egg yolk and 2 tablespoons of ice-cold water, pulsing just until the dough begins to come together. If needed, add the remaining tablespoon of water, but be careful not to overwork the dough as this develops gluten, resulting in a tough pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and form it into a disk without kneading. Wrap in cling film and refrigerate for at least 30 minutes. This resting period relaxes the gluten and firms up the butter, ensuring your pastry will hold its shape when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan). Roll out the chilled pastry on a floured surface to about 3mm thickness, making it large enough to line your tart tin with a small overhang. Carefully transfer the pastry to the tin, gently pressing it into the corners without stretching. Trim any excess leaving a small overhang to allow for shrinkage.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Line the pastry case with baking parchment and fill with baking beans or rice. Blind bake for 15 minutes, then remove the beans and parchment and bake for a further 5-7 minutes until the base is lightly golden but not fully cooked. This pre-baking ensures your pastry base won't become soggy once filled.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the pastry case cools slightly, prepare your filling. In a bowl, mix together the goat cheese, cream cheese, half the thyme leaves, and the lemon zest until well combined and smooth. Season with a small pinch of salt and freshly ground black pepper.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Spread the cheese mixture evenly over the bottom of the pastry case. Arrange the fig halves, cut-side up, in concentric circles on top of the cheese mixture. The arrangement not only makes your tart visually stunning but ensures every slice gets an equal amount of fruit.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Drizzle the figs with 2 tablespoons of honey and sprinkle with the remaining thyme leaves. The honey will caramelize slightly during baking, enhancing the natural sweetness of the figs.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Return the tart to the oven and bake for 20-25 minutes until the pastry is golden brown and the figs are soft and caramelized. If you notice the edges browning too quickly, cover them loosely with foil.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the tart to cool in the tin for 10 minutes, then carefully remove to a cooling rack. Just before serving, drizzle with a little extra honey and the balsamic glaze if using, and garnish with fresh thyme sprigs. The tart can be served warm or at room temperature – the flavors actually develop beautifully as it cools. Enjoy your perfectly balanced sweet and savory Fig and Goat Cheese Tart!</li></ol>