Savory fig tarts with goat cheese

Four savory fig tarts on a black wooden board with figs placed beside them. There is a purple linen towel under the board, with pistachios and a sprig of rosemary.

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Prep Time15

Cook Time38

Chill time15

Total Time1 8

Course: Pies and Tarts

Cuisine: American

Servings:

Calories: 370kcal

Author: Cheryl Bennett

Ingredients

1 tbsp. olive oil
1 small/medium red onion finely sliced into half moons
2 tsp. balsamic vinegar
6 ounces goat cheese / 170g room temperature
2 tbsp. honey divided
2 tsp. fresh rosemary divided
½ tsp. salt
¼ tsp. black pepper
1 sheet puff pastry thawed, cold
1 egg beaten with a tbsp. of water for egg wash
1 pint figs // roughly 8 figs thinly sliced into rounds
2 tbsp. pistachios chopped

Instructions

Preheat oven to 400°F/200°C. Line a baking sheet with parchment paper. Make egg wash by whisking egg with 1 tablespoon of water, then set aside.
In a small sauté pan, heat olive oil over medium heat, then add sliced red onion to the pan. Stir occasionally, and cook over medium - medium/low heat for about 20 minutes until onions are softened and cooked down. Add balsamic vinegar and stir to combine. Remove from heat, and set aside to cool.
Combine room temperature goat cheese with 1 tbsp. honey, 1 tsp. chopped rosemary, salt, and pepper in a small mixing bowl. Mix to thoroughly combine until it is smooth and uniform. Set aside.
Remove puff pastry from fridge. It will be folded in thirds. Gently open it up, like a brochure, on a clean kitchen towel or lightly floured surface. Using your fingers, gently press the creases to level it out a bit.
Then, using a sharp Chef's knife or a pizza cutter, cut the sheet of dough into 6 equal pieces. Place them on a parchment-lined baking sheet.
Score a border along the edges with a paring knife. Use a fork to dock the middle of the puff pastry. (Make small holes in the dough)
Spread about 2 tablespoons of the goat cheese mixture in the middle of each piece of puff pastry. (I use an offset spatula for this.)
Scatter the red onions evenly over all 6 pieces, then shingle 4 slices of fig on top for each tart.
Brush edges of puff pastry with egg wash.
Bake for 18 minutes, or until puffed and golden. Let them cool on the sheet pan.
While tarts are cooling, drizzle them with the remaining honey, then sprinkle the chopped pistachios and remaining rosemary on top.

Notes

Store leftover tarts in an airtight container in the refrigerator for up to 4 days.

Nutrition