Fig and Goat’s Cheese Tart
I have an insatiable appetite. A type of greed that compels me to ponder what to have for my next meal whilst in the midst of devouring one. My partner once considered my constant chatterings about food as a form of badgering. “Can we finish this meal before we think about the next one!” I’ve tried to keep it to myself, but like any obsession, I can’t help myself. Thank goodness he’s learnt to just go with it. He has now become somewhat of a food enthusiast and will often float along with me.
I also have a perpetual hunger to try new things. Since my decision to blog, the appetition for it has grown even greater. I spotted these gorgeous, plump figs sitting in a basket at the farmers market and remarked that I had never eaten one of these before. It was never a fruit that was offered to me by my parents or friends but are peppered throughout my collection of food magazines and cookbooks. I thought it wouldn’t hurt to buy a few and see what I could come up with.
They did not disappoint. Its glorious sweet floral perfume and luscious jammy texture reminded me of plump raisins. I adored them even more as these pretty pastry tarts. The goats cheese complimented the figs beautifully and my hesitant partner was quite happy to go for seconds after inhaling the first tart.
I was surprised by how easy these were to make. It would be a great appetizer when entertaining friends. This is a dish that will impress and requires minimum effort.
Fig and Goat’s Cheese Tarts
Recipe adapted from Seasons
Makes 4 small tarts
200g sheet of store-bought shortcrust pastry
60g soft goat’s cheese
2 figs*, halved
2 large free-range eggs
½ cup pure cream
1 tablespoon of lemon thyme or chives
2 tablespoons finely grated parmesan
½ teaspoon fine sea salt
freshly cracked pepper to taste
Preheat the oven to 180°C. Cut the pastry sheet into 4 squares and line 4 lightly buttered 8cm round tart tins with pastry. Trim excess pastry and lightly prick bases with a fork. Divide the goat’s cheese and fig halves among the cases. Place the egg, cream, lemon thyme, parmesan, salt and pepper in a bowl and whisk until well combined. Pour the egg mixture into cases and bake for 20 minutes or until puffed and set.
*The original recipe called for black figs. I only had green figs and continued with the recipe despite the not having the correct ingredient
TasteFoodMarch 24th at 1:28 am
I am so happy I’ve discovered your beautiful blog. Lovely photos – and such a tease with your late summer fruit!
feliciaMarch 24th at 4:12 am
oh my goodness… yum!!! bookmarking this recipe for sure.
Angie’s RecipesMarch 24th at 6:39 am
omg…this looks truly fantastic! From the recipe to the photos…just perfect!
Devaki @ weavethousandflavorsMarch 24th at 9:45 am
What a beautiful blog you have and your tart is to die for.
chow! Devaki @ weavethousandflavors
yummychunkletMarch 24th at 2:06 pm
These look absolutely yummy! And, I recently discovered a taste for figs, so the timing works out great!
CherineMarch 24th at 6:12 pm
Oh my, this looks scrumptious!! A lovely combo!
JoanneMarch 24th at 10:07 pm
I am ALWAYS thinking about food as well…so don’t feel bad! Figs are one of my favorite fruits and I can’t wait until they come into season here. These little tarts are gorgeous!
a frog in the cottageMarch 24th at 11:19 pm
these tarts are irresistible !!! PERFECTION is the word !! your pics are unbelievable
BethMarch 25th at 12:15 am
Your photos are absolutely breathtaking!
HollyMarch 25th at 9:19 am
Thanks for visiting my blog! I’m really happy that you found me and now I’ve found you!
We’re already thinking about soups and roasts in Melbourne as the temperature has cooled significantly this week, so it’s great to see your photos reminding me of a beautiful summer’s day!
Have a lovely weekend!
OohLookBelMarch 25th at 9:27 am
You’ve really done well with your first foray into figs. They are so luscious at the moment, and these tarts highlight them perfectly.
LisaMarch 25th at 9:46 am
oh my – this looks like perfection on a plate!!
penny aka jeroxieMarch 25th at 10:52 am
OMG… this is so beautiful! Book marked and ready to go when I grab hold of some figs.
MarlaMarch 25th at 11:24 pm
Excellent combo of sweet and savory ingredients. I too always have food on the brain. My best recipe concepts come while I am eating or driving.
These tarts are beautiful!
MaryMarch 26th at 3:16 am
What a lovely combination of ingredients. They play so well off each other. I’m relatively new to your blog and just wanted you to know how much I enjoy my visits here. I love the food you feature and your photos are always gorgeous. I hope you have a great day. Blessings…Mary
MikaMarch 26th at 10:39 pm
I’m sure these tarts are delicious…I have to wait to find figs to try them…
cityhippyfarmgirlMarch 27th at 1:40 pm
Nothing wrong with thinking about the next meal while you are consuming the last I say!
That picture of the delectable goats cheese is beautiful.
Sneh | Cook RepublicMarch 27th at 5:06 pm
Love Donna Hay’s cookbooks! and your fig tart is absolutely gorgeous 🙂
Alison @ Ingredients, Inc.March 28th at 3:45 am
Love your site and this recipe looks incredible!!
MeganMarch 28th at 8:32 am
I ate my first fig not long ago as well, actually because a cook friend of mine decided she disliked them. I thought they were delicious and this tart looks like such a great way to eat them! Beautiful shots, I love the layouts you put together.
foodies at homeMarch 29th at 2:52 pm
Glad you ventured out of your comfort zone for this one! We love figs…I was raised with a tree in our yard and have had a supply of figs ever since!
KankanaMarch 31st at 11:08 am
I don’t like goat cheese much .. but i sure do like figs and this is looking super stunning.
katieApril 1st at 6:27 pm
wow these photos are beautiful!
where did you get that pink knife please? it’s so lovely!
LauraApril 3rd at 10:18 pm
I too am guilty of constantly thinking about my next meal – even when I’m in the midst of consuming one! But if I knew that I had a tart like this in my future, I don’t think I’d be able to resist dreaming of it! You had me with fig and goat cheese, but then seeing the pictures of your gorgeous farmer’s market figs got me really salivating over this one! Thanks for sharing the recipe… I’m off to the first day of this year’s farmer’s market in the hopes that some beautiful figs await me!
erinApril 17th at 7:42 am
Ohhh…I this sounds wonderful! And I love how the fig is centered in the middle. So lovely. This is going on my to-do list!
Nicole LouiseApril 22nd at 3:20 pm
I made an improv of these when I had to quickly entertain some family friends. I didn’t have any figs, but I had some dates and apricot jam, so I used the dates in place of the figs and then as soon as the tarts were out of the oven I dolloped a small amount of the apricot onto them to give them the same jam-type flavor you described for the figs. They were truly divine!! My family and their friends were begging for more and there was not one bit of left over to be found. Thanks so much for the beautiful recipe!
tinytearoomApril 22nd at 10:26 pm
Thank you so much for your positive feedback. It makes me so happy to hear that you and your family enjoyed it as much as we did. Substituting dates for the figs is an excellent idea. I will keep it in mind the next time I want to make them and figs are no longer in season.
Egle BJuly 14th at 2:30 am
Tart were great! Really easy to make. Thanks for sharing the recipe