Savory Fig Tart

Fresh figs are only available for a few short months each year. Make the most of fig season with this easy, elegant savory fig tart! The crust is a simple tart dough that you can make ahead of time, and the filling is a mix of creamy, tangy goat cheese, a bit of gorgonzola, rosemary, lemon, and honey. You’ll add fresh quartered figs on top (use any variety you can find, but we list our favorites below!), then bake until set.

Here’s why we love it so much:

• Flaky tart dough! The crust is flaky perfection, and very simple to make. We can’t get enough of that buttery flavor.
• Figs + goat cheese! Let’s be honest, the combination of figs and goat cheese is a match made in heaven. But by adding just a tough of gorgonzola (or blue cheese), you get the perfect contrast to the natural sweetness of the figs.
• No meat! This makes a great vegetarian option when entertaining!
• Ready when you are! We love that this tart can be enjoyed cold, room temperature, or warm!

You know by now how much we adore arugula. The spicy peppery flavor pairs beautifully with goat cheese and fresh figs, so if you’ve got some on hand be sure to use it as a base for serving the tart. Give the whole thing a generous drizzle of aged balsamic vinegar, then a sprinkle with sea salt for a restaurant-worthy lunch or light dinner at home!

Ingredient Notes

First you’ll want to make our simple homemade tart dough. Grab all-purpose flour, Kosher salt, unsalted butter, and ice water.

For the fig tart filling:

• Goat cheese
• Gorgonzola or blue cheese — trust us, the contrast to the natural sweetness of fresh figs is so delicious!
• 1 egg
• Rosemary
• Lemon
• Honey
• Fresh figs! You can use any type of figs: black Mission figs, brown Turkish figs, Adriatic figs, and Kadota figs are the most common varieties.

Serve with a drizzle of high quality aged balsamic vinegar and a generous pinch of flaky sea salt. For this recipe we’re using a tart pan that is 9″, but there is enough dough to use in a traditional pie pan, as well.

How To Make Homemade Tart Dough (It’s Easy, Promise!)

1. 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.
2. Rest the dough. Cover the dough with plastic wrap, then refrigerate for about 30-60 minutes until lightly chilled.
3. 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.

We recommend rolling tart and pie doughs out on a lightly floured piece of parchment paper as it makes for easier cleanup, but also makes it simpler to transfer the rolled out dough to the pan! To quickly trim the excess dough, roll the rolling pin over the top of the tart pan, then discard the dough that falls away.

How To Make The Best Fig Tart

1. 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.
2. 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.
3. 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.
4. 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!

FAQs

1. What type of figs are best for this tart? We recommend black Mission figs or brown Turkish figs, but Adriatic and Kadota figs work well too! Skip the dried figs here.
2. Can I use store-bought pie dough? Of course you can! Do what makes your life easy!
3. What about phyllo dough? This would be so delicious with crispy phyllo dough! We recommend layering 5 or 6 sheets of phyllo dough in a pie pan (brushed with melted butter in between sheets), then baking according to package directions until halfway done. Add the goat cheese filling, then bake for the remainder of cook time.
4. Can you freeze tart dough? Yes! Seal completely in plastic wrap, then freeze for up to 3 months. To use, thaw dough overnight in a refrigerator before rolling out and assembling the rest of the tart.
5. Can you freeze a baked tart? We don’t recommend freezing this tart, as the figs will turn to mush upon reheating.
6. How do you reheat fig tart? A refrigerated tart can be served cold, at room temperature, or sliced and heating in a microwave for 1-2 minutes until warm.
7. How long will this savory fig tart keep? Leftovers will keep for up to 5 days.
8. I don’t have pie weights. What else can I use during parbaking? Dried beans, little pieces of gravel (like you use to fill a flower vase), rice kernels, or even granulated sugar will work in a pinch!

Expert Tips

• Make sure the butter is cold! Chilled butter prevents it from melting. Simply put, your tart crust will be flakier if you use cold butter!
• Don’t chill the dough for more than 1 hour! Doing so will make the dough too hard to work with and roll out. If this happens, simply leave the dough out at room temperature until it’s easy enough to roll out.
• To easily transfer dough from parchment to tart pan, either lift the parchment up and invert the dough onto the pan, or carefully roll the dough around the rolling pin, then unfold into the pie dish.
• Parbake the crust! If you skip this step, you’ll either end up with an under baked crust (while the filling is just right), or a dried out, hard filling (while the crust is just right).
• Don’t skip the gorgonzola (or blue cheese!) — it adds the loveliest little tang that pairs beautifully with the fresh figs.

Looking for a sweet fig tart to serve for dessert? Check out this recipe by the NYTimes — talk about a stunning presentation!

But if savory is the way to your heart — it certainly is for us! — or you love goat cheese as much as we do, you’re going to want to try this Fig Tart recipe asap! When you make it, please let us know by leaving a review and recipe below!

And make sure to sign up for our newsletter and follow along on Instagram, TikTok, YouTube, Pinterest, and Facebook for more Well Seasoned recipes! DON’T FORGET to tag us on social channels when you make a recipe at #wellseasonedstudio !! We LOVE seeing what you’re up to in the kitchen!

More cheese recipes to try!

• Homemade ricotta
• Fried goat cheese balls
• Whipped feta dip
• Cheese crackers
• Marinated feta

Print Recipe

5 from 2 votes

Savory Fig Tart Recipe

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

Prep30 mins

Cook1 hr

Chilling and Resting Time2 hrs

Total3 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

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