Fig and Goat Cheese Tart

Fig and goat cheese puff pastry tart with caramelised onions and chopped walnuts. 

A drizzle of runny honey at the end of cooking brings out the sweetness of onions and figs; an easy recipe that's best served warm from the oven.

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Before I go on, I must tell you about my figs and goat cheese baked in foil parcels recipe I made the other day. Yep, I'm BIG into figs these days. 😉

Why you will love this recipe

• Or, more to the point, why wouldn't you love it?! Oh my goodness, it tastes so good.

• It's easy to make; anyone can make it, and no real cooking skills are required.

• Crispy, flaky puff pastry - everyone loves flaky pastry.

• Fig and goat cheese are a perfect combo, as are walnuts and honey.

• It looks impressive 😍

• The only time taken up in making it is the caramelised onions, which take about 20 minutes. But you can't rush good food. The more caramelised and almost sticky they become, the better they taste.

Ingredients

• 320g ready-made and rolled puff pastry

• 3-4 figs (depending on their size) - thinly sliced

• 100g soft goat cheese

• 2 medium-sized brown onions - peeled and very thinly sliced

• 160g crème fraîche

• a pinch of white pepper

• a pinch of salt

• 1 x egg yolk - mixed with a tiny amount of water to make an egg wash

• To serve: chopped walnuts and runny honey

Top Tips

I had to cut a small strip off to make it fit my shallow baking tray, which is 14 x 11 inches or 35cm x 28cm.

Keep the ready-rolled pastry on its baking paper and put it directly onto your tray to bake.

Allow the tart to cool for about 5 minutes before slicing and attempting to transfer to serving plates, as it will most likely break in half. How do I know? It happened to me once, but you live and learn. 😊

Full instructions can be found in the printable recipe card below.

Remove the puff pastry from your fridge to allow it to come up to room temperature.

Cook the onions, and allow them to cool. Put them into a small bowl with the crème fraiche and mix to combine.

Unroll the pastry (keeping it on its baking paper) and lay it onto a shallow baking tray.

Using a sharp knife, score a 3cm border all around; be careful not to cut all the way through. Prick the pastry inside the border all over with a fork.

Bake the pastry on the top shelf until it starts to colour and puff up.

Remove it from the oven. Gently retrace the scored line and push the centre part of the pastry down with the back of a spoon. Now, brush the outer edge of the pastry with the egg wash.

Gently spread the onion mixture over the base of the tart (keeping it within the border), then top with the sliced figs.

Crumble the goat cheese over the top, then return to the oven and bake until golden brown.

Once cooked, remove from the oven and sprinkle with the chopped walnuts. Drizzle with runny honey and allow to cool a bit before slicing and serving.

I served mine with some wild rocket leaves.

Just in case you need yet another picture 😀

Have you tried this recipe? Please leave a ⭐️⭐️⭐️⭐️⭐️ star rating in the recipe card below!

fig goat cheese tart, fig and goat cheese with walnuts and honey, crème fraîche recipe

dinner party, lunch,

English

Yield: 6

Author: Jan Bennett

Fig and Goat Cheese Tart

An easy lunch recipe, a drizzle of honey at the end of really cooking brings out the sweetness of the figs. 

Prep time: 25 MinCook time: 20 MinTotal time: 45 Min

Ingredients

• 320g ready-made and rolled puff pastry
• 3-4 figs (depending on their size) - thinly sliced
• 100g soft goat cheese
• 2 medium-sized brown onions - peeled and very thinly sliced
• 160g crème fraîche
• a pinch of white pepper
• a pinch of salt
• 1 x egg yolk - mixed with a tiny amount of water to make an egg wash
• To serve: chopped walnuts and runny honey

Instructions

Preheat your oven to 220°C/200°C fan

1. Remove the puff pastry from your fridge to allow it to come up to room temperature.
2. Heat a small amount of oil in a large frying pan. Once hot, add the onion, season with salt and pepper, and fry, stirring occasionally, until golden. Don’t rush, it’ll take about 20 minutes, but it's worth it for soft, caramelised onions.
3. Once the onions are caramelised, remove from the heat and allow to cool. Then add the crème fraiche and cooled onions to a small bowl and mix.
4. Unroll the pastry (keeping it on its baking paper) and lay it onto a shallow baking tray. I had to cut a small strip off to make it fit my baking tray, which is 14x11 inches or 35cm x 28cm.
5. Using a sharp knife, score a 3cm border all around; be careful not to cut all the way through. Prick the pastry inside the border all over with a fork.
6. When the oven is hot, bake the pastry on the top shelf until it starts to colour and puff up. It'll take about 10 minutes, but keep an eye on it!
7. Once the pastry has baked, remove it from the oven. Gently retrace the scored line and push the centre part of the pastry down with the back of a spoon. Now, brush the outer edge of the pastry with the egg wash.
8. Using a clean spoon, gently spread the onion mixture over the base of the tart (keeping it within the border), then top with the sliced figs. Crumble the goat cheese over the top, then return to the oven and bake until golden brown. It'll take about 10-12 minutes, but keep an eye on it.
9. Once cooked, remove from the oven and sprinkle with the chopped walnuts. Drizzle with runny honey and allow to cool a bit before slicing and serving.

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