Fig season’s back (for a hot sec) and we’re so excited! Every year I think Teri and I both go a little crazy with figs and buy them up every chance we get! We made a Fresh Fig + Honey Yogurt Tart last year and this year we’re making the “more savory, warm and cozy” version of that with our Roasted Fig Tart!
This tart is super simple and delicious! I used panache striped tiger figs for this tart because they have a very high sugar content, making them perfect for caramelizing! Plus they have the lightest hint of strawberry flavor to them that lingers at the end of each bite, that I just can’t get enough of! If you can’t fine the tiger figs though, mission and turkey figs work just fine, with super tasty results!
If you’re itching for fall already (like I am), this tart is a quick a easy fix for a little dose of autumnal splendor. Enjoy! xx, Jenny
Ingredients: 16-20 panache striped tiger figs, halved and quartered Directions:
Roasted Fig Tart
Makes 1 (4.5”x13”) tart
cream cheese pie dough:
1 cup all purpose flour
1/4 teaspoon salt
1/8 teaspoon baking powder
6 tablespoons unsalted butter, cold and cut into small cubes
1/4 cup (2 ounces) cream cheese, cold and cut into small cubes
2 teaspoons apple cider vinegar
1-2 teaspoons ice cold water
caramelized onion-goat cheese:
2/3 cup diced caramelized onions (from 1 medium onion)
12 ounces goat cheese, softened
1 teaspoon thyme, optional
1. Preheat oven to 375˚F.
2. For crust: Place flour, salt, baking powder, butter, and cream cheese in a food processor and pulse until a fine meal forms. While pulsing, add water and vinegar and continue to pulse until dough forms. Dump dough onto a clean surface and form into a disc. Tightly cover in plastic wrap and refrigerate for 30 minutes.
3. Lightly flour a clean surface and roll dough out into a 6”x14” rectangle, about 1/4 inch thick. Place dough into rectangular tart pan (with fluted edges), trimming off the excess dough.
4. Prick the bottom of the molded dough all over with a fork and refrigerate for 30 minutes.
5. Par-bake the crust for 12-15 to minutes and allow crust to cool completely before filling.
6. Caramelized onion-goat cheese: Place all the ingredients into a small mixing bowl and stir together with a fork until completely combined.
7. To assemble: Fill the cooled, par-baked crust with the goat cheese mixture and smooth into an even layer. Top the tart with the cut figs, in an even and single layer, until the entire surface is covered.
8. Bake the tart for about 20 minutes or until the crust is golden brown and the figs have caramelized a bit.
9. Allow tart to cool before removing from the tart pan. Slice and serve.
16-20 panache striped tiger figs, halved and quartered