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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Goat cheese tart with figs and balsamic

Savory Fig Tart

Posted by: Ari Laing

This easy and elegant savory fig tart comes together quickly and makes a perfect light lunch or brunch side dish! Fresh figs are baked in a homemade tart shell with whipped goat cheese, gorgonzola, and rosemary. Serve with fresh baby arugula and a drizzle of balsamic vinegar. Vegetarian

recipe +-

Posted by: Ari Laing
Goat cheese tart with figs and balsamic
Print Recipe
5 from 2 votes

Savory Fig Tart

This easy and elegant savory fig tart comes together quickly and makes a perfect light lunch or brunch side dish! Fresh figs are baked in a homemade tart shell with whipped goat cheese, gorgonzola, and rosemary. Serve with fresh baby arugula and a drizzle of balsamic vinegar. Vegetarian
Prep Time30 mins
Cook Time1 hr
Chilling and Resting Time2 hrs
Total Time3 hrs 30 mins
Course: Brunch, Lunch
Cuisine: American, French
Keyword: black mission figs, brown turkish figs, fresh figs, goat cheese tart
Servings: 6 servings
Calories: 528kcal
Author: Ari Laing

Equipment

  • 9" tart shell or standard pie dish
  • Rolling Pin
  • Food processor fitted with blade attachment
  • Pastry cutter
  • Large mixing bowl
  • Parchment paper
  • Pie weights

Ingredients

For the tart dough

  • 2 ½ cups all-purpose flour
  • 1 tsp Kosher salt
  • 1 cup unsalted butter cold, cut into cubes
  • ½ cup ice water

For the tart filling

  • 8 oz goat cheese room temperature
  • 2 Tbsp gorgonzola or blue cheese, plus more for serving
  • 1 large egg
  • 1 lemon zested, plus 1 Tbsp fresh lemon juice
  • 1 Tbsp honey
  • 2 tsp fresh rosemary finely chopped
  • ½ tsp Kosher salt
  • ½ pint fresh figs about 6-8 figs, depending on size
  • Aged balsamic vinegar for serving
  • Baby arugula for serving

Instructions

  • Make the tart dough. Combine 2 ½ cups all-purpose flour and 1 tsp Kosher salt in a large mixing bowl, then whisk. Add 1 cup unsalted butter that's been cubed, then use a pastry cutter to incorporate the butter into the flour. Keep working at it until the butter resembles the shape of small peas. Add ½ cup ice water, then use your hands to thoroughly mix until the dough just until it comes together into a smooth ball. Once that happens, stop mixing.
  • Rest the dough. Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
  • Press the dough into a tart shell. Preheat an oven to 375F. Roll the tart dough out onto a lightly floured piece of parchment paper to a thickness of about ¼ - ½". If it's too chilled to roll out, let it sit for 10 minutes at room temperature, then try again. Carefully transfer the dough to a 9" tart shell or traditional pie plate. Press dough gently into the pan, pushing the dough up the side, then trim any excess. Use a fork to prick all over the surface of the dough. Rest the dough for 20-30 minutes.
  • Parbake the tart dough. Cover the tart dough with a large piece of parchment, enough so that it hangs over the sides by a couple of inches. Fill with pie weights, then partially blind bake for 25 minutes. Allow to cool slightly, then carefully lift the parchment to remove the weights. Reduce the oven temperature to 350F.
  • Make the filling. Combine 8 oz goat cheese, 2 Tbsp crumbled gorgonzola cheese, 1 lemon zested + 1 Tbsp fresh lemon juice, 1 egg, 2 tsp chopped rosemary, 1 Tbsp honey, and ½ tsp Kosher salt into the bowl of a food processor fitted with blade attachment. Process until smooth.
  • Fill the tart, then bake. Pour the filling into the cooled shell, then smooth the top with a spatula. Arrange quartered figs on top, cut side up. Bake for 30-35 minutes, or until the crust is golden brown and the filling has set.
  • Cool, then serve. Allow the tart to cool for 15-20 minutes (it's easier to cut this way!), then serve immediately with a generous drizzle of balsamic vinegar, an extra crumble of gorgonzola (if using), and flaky sea salt. We love to add a few handfuls of baby arugula too!

Notes

  • Roll out the tart dough on a lightly floured piece of parchment paper.
  • To quickly trim the excess dough, roll the rolling pin over the top of the tart pan, then discard the dough that falls away.

Nutrition

Calories: 528kcal | Carbohydrates: 44g | Protein: 14g | Fat: 34g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 706mg | Potassium: 203mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1241IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 3mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!