Savory Fig Tart with Whipped Goat Cheese
This savory fig tart is easy to make yet feels beautifully elegant. Fresh figs bake into a homemade tart shell with whipped goat cheese, gorgonzola, and rosemary, creating a rich, balanced bite. Serve with fresh baby arugula and a drizzle of balsamic for a perfect light lunch or brunch side.
Servings: 6 servings
Calories: 528kcal
Equipment
9-inch tart shell or standard pie dish
Ingredients
For the Tart Dough
- 2½ cups all-purpose flour
- 1 tsp Kosher salt
- 1 cup unsalted butter, cold, cut into cubes
- ½ cup ice water
For the Filling
- 8 oz goat cheese, room temperature
- 2 Tbsp gorgonzola, or blue cheese, plus more for serving
- 1 large egg
- 1 medium 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
- Aged balsamic vinegar
- Baby arugula
Instructions
- Make the tart dough. Combine 2½ 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 375°F/190°C. Roll the tart dough out onto a lightly floured piece of parchment paper to a thickness of about ¼-½-inch. 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-inch 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 350°F/175°C.
- 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
- Tip: Roll dough on floured parchment. Trim excess by rolling the pin over the tart pan, then discard the overhang.
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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