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Fig & Goat Cheese Tart

5 from 1 vote

Fig & Goat Cheese Tart with lemon and thyme

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Fig & Goat Cheese Tart-1

 

Yeasted Pastry – these two words piqued my interest in this classic Ottolenghi styled recipe; mixing savory with sweet, and fruit with herbs.  I made several minor tweaks so if you want the original – check out  his vibrant cookbook Plenty More.  You may want to buy it just for the pictures … pages and pages of gorgeous recipes and photos.  The simplicity and creativity of the recipes are off the chart.  Love, love, love these recipes!

 

Fig & Goat Cheese Tart-4

Ripe figs are baked on a simple pastry dough scented with lemon and thyme.  A tart and sweet lemon icing is drizzled on just before serving.

 

Fig & Goat Cheese Tart with lemon and thyme

The figs caramelize in the oven and remain juicy, with an incredible dreamy texture.  I love fresh figs and they’re only available for a short time so grab them up while you can!

 

Fig & Goat Cheese Tart with lemon and thyme

Being the good food blogger that I am, I felt it was best to test this recipe with two kinds of figs.  I know … we sacrifice so much for our readers.  Both were wonderful but the red figs seem to have a deeper flavor.

 

Fig & Goat Cheese Tart with lemon and thyme

Fig & Goat Cheese Tart

Prep Time: 12 hours
Cook Time: 30 minutes
Total Time: 12 hours 30 minutes
Yield: 6 servings
Course: Dessert
Author: Tricia
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5 from 1 vote
A unique and delicious tart made with a yeasted pastry, creamy goat cheese, fresh figs, lemon, thyme. The combination is intoxicating!

Ingredients

For the yeasted pastry:

  • 2 cups all-purpose flour plus 2 tablespoons
  • ¼ cup granulated sugar
  • ¼ cup water
  • 1 teaspoon active dry yeast
  • zest of 1½ lemon
  • 2 eggs lightly beaten
  • 5 ½ tablespoons unsalted butter room temperature
  • canola oil
  • salt

For the topping:

  • 4 ounces creamy goat cheese room temperature
  • 2 ounces cream cheese room temperature
  • ⅔ cup powdered sugar plus 1 tablespoon, divided
  • ½ teaspoon grated orange zest
  • 1 tablespoon thyme leaves plus extra for garnish
  • 2 eggs lightly beaten
  • 1 cup almond meal
  • 12 ripe figs
  • 1 tablespoon granulated sugar
  • juice of 1 lemon
  • ¼ cup sliced almonds toasted
  • Additional thyme sprigs for garnish

Instructions

  • To prepare the pasty, combine the flour, sugar, yeast and lemon zest in the bowl of a stand mixer fitted with a dough hook. Stir ingredients together to combine. Add the eggs and ¼ cup of water and mix on low speed to combine. Turn the mixer up to medium and knead for 3 minutes or until all the dough comes together.
  • With the mixer running, add a dash of salt and the butter 1 tablespoon at a time, until the butter incorporates or melts into the dough. Continue kneading on medium for about 10 minutes. Add flour, 1 tablespoon at a time, if needed to creative a silky, smooth dough that is not sticky to the touch. (I added at least 3 tablespoons during mixing)
  • Coat a large glass mixing bowl lightly with canola oil. Place the dough in the bowl and turn to coat in the oil. Cover with plastic wrap and refrigerate overnight. Dough will increase in size, but only by about ¼. Do not look for it to double in size as with other yeast dough.
  • Preheat oven to 375°F.
  • When ready to bake the tart, remove the dough from the refrigerator and let it stand at room temperature while preparing the goat cheese topping.
  • In a medium mixing bowl combine the goat cheese, cream cheese, 1 tablespoon confectioners' sugar, the orange zest, thyme and about ¾ of the beaten eggs. Using a hand mixer or whisk, combine until smooth. Fold in the almond meal and mix until smooth.
  • Divide the dough in half and place on a clean, lightly floured work surface. Roll the dough into a 6 x 11 inch rectangle. Transfer the rolled dough to a parchment lined baking sheet by wrapping it around the rolling pin, then unrolling on the parchment. Repeat with the second piece of dough.
  • Spread the goat cheese on each tart leaving a border of about ⅔ of an inch. Brush the remaining egg on the border of the pastry.
  • Top each tart with ½ the figs, cut side up. Sprinkle with granulated sugar and set the baking sheet in a warm location for about 20 minutes.
  • Bake for about 30 minutes, turning the pan half way through cooking.
  • Remove from the oven and sprinkle with toasted almonds. Place the tarts on a rack to cool while preparing the icing.
  • Whisk together the lemon juice and powdered sugar and drizzle on the warm, or room temperature tart. (add additional lemon juice or sugar to the icing for desired consistency) Garnish with thyme sprigs and serve.

Recipe Notes

Adapted from a recipe by Yotam Ottolenghi published in Plenty More
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.

Nutrition

Calories: 705kcal | Carbohydrates: 83g | Protein: 20g | Fat: 36g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 155mg | Sodium: 146mg | Potassium: 437mg | Fiber: 8g | Sugar: 41g | Vitamin A: 999IU | Vitamin C: 4mg | Calcium: 168mg | Iron: 5mg

This was a super simple, interesting and delicious yeasted dough.  It was a dream to work with and is very forgiving.  The original recipe called for a single 11-inch square tart so feel free to experiment with the size and shape.  Don’t skip the lemon glaze – it gives the tart a bright sweetness without masking the thyme or figs.  Make sure to use a creamy goat cheese and substitute additional goat cheese for the cream cheese.  Hope you have a wonderful week.  Where did August go???!  Thank you so much for stopping by and for commenting!  I love to hear from you 🙂

Tricia

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32 Comments

  2. Abbe @ This is How I Cook

    Tricia, you have posted some great recipes while I’ve been gone. This looks fabulous, well, more than fabulous. Hubby grew up with a fig tree in his yard and it has taken me 30 years to like them. This is a must try. Plus you know I have a big crush on Ottolenghi!

    Reply

  7. Wendy

    This tart is magnificent! How brave you are to see the words, “yeasted pastry” and forge forward. I would have been too nervous to even try. I don’t know why, but yeast scares me. The flavors tart and sweet sound so wonderful in this recipe, I will simply have to overcome my yeast phobia and give it a go! I didn’t even know that fresh figs came in different colors. Thank you for sacrificing for us readers and trying both types. 😉 Though you found the red more flavorful, the two colors together make such a stunning presentation!

    Reply

  10. Chris @ The Café Sucré Farine

    Wow, this is so unique Tricia. Of course all of Ottolenghi’s recipes are deliciously unique. I love the idea of using goat cheese for a sweet recipe. I think I’ve only used it for savory dishes. It looks just amazing and a great way to use figs!

    Reply

  11. Monica

    I know I’m doing something right when I’m thinking along the same page as you, Tricia! I, too, was just eating/playing with fresh figs! It’s not very usual for me but I’ve been thinking more about them. I’m also curious about all the different kinds. This tart is gorgeous and I think figs are great used in a savory way. This is great with a glass of wine out on the deck. : )

    Reply

    • Tricia Buice

      Monica you are too sweet. I think it is so funny how we are often thinking along the same lines. I adore figs, dried or fresh they are such a treat all by themselves. Love the idea of sitting on the deck with a glass of wine enjoying this tart!

      Reply

    • Tricia Buice

      Figs are hard to come by here Sue – I had to visit a couple of stores to get this many. The produce guy at one store was so nice we went through each and every fig picking out the best for my tart! Such fun 🙂

      Reply

  15. Pam

    Woo hoo, Tricia! You always have unique recipes and this one sounds delicious! I have never used fresh figs in a recipe so this is a must try. Bet it’s great!

    Reply