5 from 14 votes
Fig Tart
The Fig Tart features a crisp, flaky pastry crust filled with crumbled goat cheese and topped with fresh quartered figs and chopped pistachios. A drizzle of honey adds a sweet finish, complementing the tartness of the cheese and the mild nuttiness of the pistachios. The tart balances textures and flavors suitable for dessert or a sophisticated snack.
Prep Time
20 mins
Cook Time
50 mins
Chilling Time
1 hr
Total Time
2 hrs 10 mins
Servings:
8
Calories:
427 kcal
Course:
Dessert, Brunch
Cuisine:
French, American
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!
Cup of Yum
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
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%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 427
% 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.