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roasted_fig_tarts 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 roasted_fig_tart_recipe

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Roasted Fig Tart

Makes 1 (4.5”x13”) tart

Ingredients:
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

16-20 panache striped tiger figs, halved and quartered

Directions:
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.

 /   /   /  5 Comments
  1. 2pots2cook Not Specified Not Specified

    This is a very special treat for very special, beautiful time of the year ! Thank you, guys !

  2. M Tee Not Specified Not Specified

    The recipe looks lovely and I love figs, but, um, WTF is “Caramelized onion-goat cheese”? Are you expecting us to make it or buy it? Or…? I know what each thing is individually, but you refer to it as a hyphenated name; as if its a thing unto itself… a little help here, please.

    • Jenny Park Not Specified Not Specified

      If you look at the ingredient list it tells you how to make it. It’s very easy…just combine goat cheese, caramelized onions + thyme and mix together.

  3. Ann Not Specified Not Specified

    This looks amazing (figs and goat cheese together just melt me) but I always have the hardest time finding fresh figs. Do you suggest going to a speciality store?

    Thanks for sharing such a great recipe!

    • Jenny Park Not Specified Not Specified

      I usually find them at farmers markets, whole foods/gelsons/Bristol farms around this time of year, but have also seen them in regular grocery stores. If you’re still having a hard time finding them, I recommend reconstituting dried figs in warm water for 20-30 minutes and then you can use them to replace the fresh ones! :)

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