Description
This summer tart combines the sweet flavors of fig jam and fresh figs with the savory notes of goat cheese and rosemary, all on a flaky pastry crust.
Ingredients
Units
Scale
- 1 sheet flaky pastry
- 1 jar fig jam
- 250g fresh goat cheese
- 2 tbsp dried rosemary
- 4 tbsp (60 ml) honey
- 4 tbsp (60 ml) water
- 4-5 fresh large figs
- Walnuts or pine nuts (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Roll out the flaky pastry into a tart shell or tin, ensuring it fits snugly. Prick the base all over with a fork to prevent it from puffing up during baking.
- Pre-bake the pastry for 10 minutes. Remove from the oven, place a heavy plate or pie weights in the middle to weigh it down, and return it to the oven. Bake until the pastry is golden brown, about 10 more minutes.
- While the pastry is baking, mix the fig jam with water in a small saucepan over low heat until it becomes a spreadable consistency.
- Once the pastry is ready, spread the fig jam evenly over the base.
- Scatter the fresh goat cheese over the jam layer.
- Slice the fresh figs and arrange them on top of the cheese.
- Sprinkle dried rosemary over the figs and drizzle with honey.
- If using, sprinkle walnuts or pine nuts on top for added texture.
- Return the tart to the oven and bake for an additional 10-15 minutes, or until the figs are soft and the cheese is slightly melted.
- Remove from the oven and let it cool slightly before serving.
Notes
- Adjust the amount of honey to your taste preference.
- Serve the tart warm or at room temperature, possibly with a side salad for a light meal.
- Store leftovers in the refrigerator and reheat gently before serving.
- You can substitute fresh rosemary for dried if preferred.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
- Category: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18
- Sodium: 180
- Fat: 18
- Carbohydrates: 34
- Fiber: 2
- Protein: 8
- Cholesterol: 25