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Fig and Goat Cheese Tart Recipe

Fig and Goat Cheese Tart Recipe

Learn how to make this homemade Fig and Goat Cheese Tart with a buttery shortcrust pastry that perfectly balances sweet honey-roasted figs with tangy goat cheese. This easy baking recipe creates an impressive appetizer or dessert that's perfect for entertaining – crisp pastry and juicy fruit in every bite!
Difficulty:
Intermediate
Prep Time:
30 mins
Cook Time:
40 mins
Serves:
1 tart (8 slices)
An overhead shot of the rustic Fig and Goat Cheese Tart showcases its golden-brown shortcrust pastry against a weathered wooden board. Natural afternoon light highlights the caramelized fig halves arranged in a circular pattern, their deep purple skin and blush-pink centers glistening with honey. Crumbles of snow-white goat cheese melt slightly between the figs, while sprigs of fresh thyme add vibrant green accents. A knife rests beside a freshly cut slice, revealing the perfect contrast between the crisp pastry base and luscious filling. In the background, a small bowl of honey and scattered fresh figs complete the Mediterranean-inspired scene.

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Fig and Goat Cheese Tart?

This tart requires all-purpose flour, unsalted butter, caster sugar, egg yolk, fresh figs, goat cheese, cream cheese, honey, fresh thyme, and lemon zest. Optional ingredients include balsamic glaze for an extra flavour dimension.

How to cook Fig and Goat Cheese Tart at home?

Learn how to cook Fig and Goat Cheese Tart by first making a buttery shortcrust pastry, blind baking it until golden, then filling with a creamy goat cheese mixture. Arrange fresh fig halves on top, drizzle with honey, and bake until the pastry is crisp and the figs are caramelised. The combination of flaky pastry with sweet figs and tangy cheese creates a perfect balance of flavours.

Can I use dried figs instead of fresh figs for this tart?

Yes, dried figs work beautifully in this tart. Soak them in warm water or tea for 20-30 minutes to rehydrate before using. You'll need 16-20 dried figs (halved) to replace the 8-10 fresh figs called for in the recipe, as they shrink when dried.

How can I ensure my tart pastry doesn't get a soggy bottom?

Prevent soggy pastry by thorough blind baking with baking beans and parchment. Allow the base to cool slightly before adding filling, which creates a barrier against moisture. Using room temperature cheese rather than cold also helps, as does baking the tart on a preheated baking sheet.

What cheese can I substitute for goat cheese if I don't like its tangy flavour?

If goat cheese isn't to your taste, try ricotta mixed with a bit of feta for creaminess with mild tanginess. Mascarpone offers a sweeter alternative, while cream cheese provides similar texture. For a completely different profile, try blue cheese, which pairs wonderfully with sweet figs.

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The pastry was perfectly flaky and the balance between the tangy goat cheese and sweet figs was divine. I made this for a dinner party and everyone raved about it.", "name": "Perfect Sweet-Savory Balance", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Olivier Dupont", "datePublished": "2024-04-12", "reviewBody": "This tart made a perfect appetizer for my dinner party! The instructions were clear and although it took some time, the result was worth every minute. The honey drizzle is essential - don't skip it!", "name": "Elegant Dinner Party Starter", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Aisha Patel", "datePublished": "2024-04-15", "reviewBody": "I made this with seasonal figs from our farmers market and it was absolutely divine! The pastry remained crisp even the next day (we had leftovers). The thyme adds such a wonderful aromatic quality to the tart.", "name": "Seasonal Delight", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Magnus Johansson", "datePublished": "2024-04-10", "reviewBody": "Everyone demanded the recipe immediately after trying this tart! I was concerned about the pastry being difficult, but the step-by-step instructions were perfect. The balsamic glaze is a must-add for that extra flavor dimension.", "name": "Recipe Worth Sharing", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ling Wei", "datePublished": "2024-04-20", "reviewBody": "Worth the effort for special occasions! I was worried about the pastry being soggy with all those juicy figs, but the blind baking step really works. The contrast between the crisp base and soft filling is perfect. Will definitely make again!", "name": "Special Occasion Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ] }
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