This tart combines fresh figs, tangy goat cheese, honey and thyme–all over a perfect tart dough. Pairing fig jam with bucheron goat cheese is one of my favorite cheese pairings, so I knew the fresh figs and goat cheese in this tart would be a great combination.
One of the best parts about this recipe isn’t the fig-goat cheese pairing–it’s the tart dough. This is a unique tart dough that doesn’t just use butter and flour. It also uses a good amount of cream cheese and cornmeal. The cornmeal adds bite to the crust while the cream cheese adds richness–a delightful combination!
The tart dough is much stickier than other pie doughs. Once I managed to get most of the sticky dough out of the food processor, I kneaded it in my hands until it felt thoroughly combined. I then shaped it into a ball, cut it into quarters, and flattened each quarter into a round disc. I wrapped each disc in plastic wrap and chilled them in the refrigerator overnight.
Rolling out the dough was super easy–I had no problems even though it was initially very sticky. I rolled each disc into 7-inch rounds. I then layered sliced figs, drizzled honey, crumbled goat cheese and tucked in a few thyme sprigs. I baked it at 375 for about 30 minutes. The 4 tarts came out perfectly.
I enjoyed eating these warm, fresh from the oven. The warm figs form a compote-like filling, and the goat cheese was a great creamy complement to the flaky crust.
- 1/4 cup finely ground corn meal
- 1 cup all purpose flour
- 1/4 teaspoon salt
- 4 tablespoon cold, unsalted butter cut into pieces
- 8 ounces cream cheese cut into pieces
- 1 pound fresh figs, sliced with stems removed
- 1-2 tablespoons honey
- 1-2 tablespoons crumbled goat cheese
- fresh thyme sprigs
- Combine the cornmeal, flour and salt in a food processor. Pulse until combined.
- Add the cold butter, cut into pieces. Pulse until crumbly.
- Add the cream cheese and pulse until thoroughly combined.
- Remove the dough from the food processor (the dough will be very sticky). Knead the dough until it is manageable. Form the dough into a ball.
- Cut the dough into quarters, and flatten each quarter into a round disc. Wrap each disc in plastic and refrigerate for at least one hour, or up to three days.
- Once the dough is chilled, preheat the oven to 375F. Prepare baking sheets by lining with parchment paper.
- Roll each disc into a 7-inch round. Fold the edges over slightly.
- Arrange the sliced figs on each round. Drizzle with the honey and sprinkle with goat cheese. Lastly, remove the fresh thyme leaves from the sprigs and sprinkle over the top.
- Bake for 30 minutes, rotating halfway though.
- The tarts are ready when the crust is beginning to brown, and some juice has oozed from the figs. Remove from the oven and allow to cool for about 10 minutes.
- Serve warm. The tarts can be refrigerated for up to three days and served at room temperature.
Recipe adapted from Yummy Supper.
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