Fig Tart
User Reviews
5
Fig Tart
Description
This Fig Tart recipe begins with a cold butter and flour pastry dough that is pulsed in a food processor before chilling. After rolling out, it is blind baked to create a crisp base for the filling. The filling consists of crumbled goat cheese spread over the tart shell, topped with fresh, quartered figs and roughly chopped pistachios that add both texture and flavor.
The figs bring a natural sweetness and softness contrasted by the tart, creamy goat cheese and the nutty crunch of pistachio. The tart is finished with a drizzle of honey to enhance its sweetness and add moisture.
Serving the tart can be versatile; it works well as a light dessert or as a component of a cheese plate. The pastry’s crispness and the combination of fresh fruit and nuts also make it suitable for a special brunch or tea-time treat.
For variation, the recipe suggests substituting nuts like pecans or walnuts, or using cheeses such as ricotta or cream cheese according to preference. The honey drizzle can be replaced with alternatives like balsamic glaze or maple syrup for different flavor notes.
Ingredients
For the Pastry
- 1¾ cup all-purpose flour
- ½ cup butter cold
- water cold
For the Filling
- 10 to 12 figs cut into quarters, fresh
- ½-1 cup pistachio roughly chopped
- 1½ cups goat cheese crumbled
- olive oil
- 3 tablespoons honey
Instructions
- Begin by placing the flour and cold butter in a food processor. Pulse until the mixture takes on a consistency similar to cornmeal. Gradually add cold water as you continue to pulse, until a dough forms. Form the dough into a disc and wrap it with plastic wrap, then refrigerate for at least one hour.
- As your dough chills, preheat your oven to 350℉(175℃).
- Once the dough is well chilled, roll it out into a circle large enough to line your 9-inch tart or pie pan. Carefully place the dough into the tart pan. The easiest way to do this is to roll your circle of dough onto your rolling pin and then unroll it over the pan. Then gently press the dough against the bottom and sides of the pan to form the tart.
- Line your rolled-out dough with parchment paper and fill with baking weights or dry beans to maintain its shape. Bake in the preheated oven for approximately 10 minutes. Remove the weights and the parchment paper, trim off any excess dough hanging over the edges, then return the crust to the oven for an additional 10 minutes.
- Crumble the goat cheese evenly over the bottom of the tart. Then drizzle it with a bit of olive oil. Transfer the tart to the preheated oven and bake it for 30 minutes.
- Remove the crust from the oven and let it cool for a few minutes in the pan on a wire rack. Neatly arrange the fresh figs on top of the goat cheese, and then add the chopped pistachios. Finally, drizzle everything with the honey and your tart is assembled. Then unmold it from the tart pan and serve it warm!
Notes
- Use very cold butter when preparing the pastry dough to ensure a flaky, crisp tart crust.
- Any ripe fig variety can be used; select fresh fruit for the best flavor and texture.
- While pistachios are traditional here, pecans, walnuts, or almonds are good nut alternatives.
- Goat cheese can be substituted with ricotta or cream cheese for a milder filling.
- Consider drizzling with honey, balsamic glaze, or maple syrup depending on your taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 427 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 427kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 24g | 37% |
| Saturated Fat | 14g | 70% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 50mg | 17% |
| Sodium | 160mg | 7% |
| Potassium | 272mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 18g | 36% |
| Vitamin A | 915IU | 18% |
| Vitamin C | 2mg | 2% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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