Goat Cheese Tart with Honey & Figs
Yield 6 servings
Ingredients
- 1 sheet of frozen puff pastry, thawed overnight in the fridge (half of a 397g package)
- 4 oz. goat cheese, softened
- 1/4 cup honey, divided
- 6-8 ripe, fresh figs, stemmed and quartered lengthwise
- 1/2 tsp. finely chopped fresh rosemary
- Good quality sea salt
Instructions
- Preheat the oven to 475 degrees (F).
- Roll the sheet of puff pastry out on a floured surface to create a 10-inch square.
- Prick all over with a fork. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to make a mark.
- Fold the pastry over where you've marked to make a double-thick rim.
- Transfer the rolled out pastry to a parchment-lined baking sheet. Bake for 8-10 minutes, until the center is golden brown and puffed.
- Mix the goat cheese and 2 TBSP. of honey together and spread over the puffed pastry, staying inside the border.
- Arrange the figs on top of the goat cheese mixture, some facing up, others facing down.
- Sprinkle with the rosemary and sea salt. Bake for another 7-8 minutes, until the rim of the pastry is golden brown.
- Drizzle with the remaining honey and cool for at least 15 minutes before slicing and serving.
Notes
If you are making this for a party or gathering, I highly recommend making two tarts so that you have plenty to go around.
Adapted from Amanda Schroeder Fine Cooking, Aug./Sept. 2012 issue
Recipe by She Eats at https://sheeats.ca/2012/09/guest-post-amanda-once-upon-a-recipe-goat-cheese-tart-with-honey-and-figs/