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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!
Ripe figs are baked on a simple pastry dough scented with lemon and thyme. Â A tart and sweet lemon icing is drizzled on just before serving.
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!
Being the good food blogger that I am, I felt it was best to test this recipe with two kinds of figs. Â I know … we sacrifice so much for our readers. Â Both were wonderful but the red figs seem to have a deeper flavor.
Fig & Goat Cheese Tart
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
- â…” 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 â…” 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
Nutrition
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
John/Kitchen Riffs
Figs and goat cheese are an outstanding combo, aren’t they? And you’re right — fig season is way too short. This is a superb recipe — and really gorgeous to boot. Thanks so much.
Tricia Buice
Yes they are John! Thank you so much!
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!
Tricia Buice
Thank you Abbe! I can’t imagine how awesome it would be to have a fig tree in my yard – glad you finally came around on the fig love! Haha
cheri
Hi Tricia, I have been baking with figs as well, love, love this tart and Plenty More. You are such an artist in the kitchen.
Tricia Buice
You are so sweet Cheri! Don’t you just love figs – they are amazing
Mandy
Tricia – this is the most incredible tart – I cannot wait for summer for our figs!
Have a great day.
🙂 Mandy xo
Tricia Buice
Thanks Mandy – I know you are ready for spring and summer to arrive! We are looking forward to fall – have a great week!
Jennifer @ Seasons and Suppers
Absolutely beautiful! The combination of flavours here is so perfect. Must find some figs!
Tricia Buice
Figs are hard to come by here in the east – I guess those in California are keeping them for their own!
Gerlinde @ Sunnycovechef
This looks very interesting, what a combination. The idea of mixing goat cheese with figs sounds great, I might just have make this.
Tricia Buice
It was a lovely combination Gerlinde. Even cold this tart was great.
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!
Tricia Buice
Thanks so much Wendy – both figs are good but if I was forced to pick – I’d go with the dark red – lovely!
2 Sisters Recipes...by anna and liz
What a beautiful tart! We love figs this time of year and this tart with lemon, thyme and goat cheese sound so delicious our mouths are salivating! Have a great week!
Tricia Buice
You too Anna & Liz – thanks so much!
Becky Green
This looks SO GOOD, Tricia!!! (And would you believe, we are thinking of getting some goats! LOL Perfect timing!) 😉
Tricia Buice
That is so cool Becky! You have to blog about owning goats and making your own cheese – wow!
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!
Tricia Buice
Thanks so much Chris – everybody that makes his recipes come away a dedicated fan. So unique and interesting. The flavors here are wonderful!
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. : )
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!
ZazaCook
What a gorgeous tart! I love your photos!
Tricia Buice
Thank you so much – and thanks for visiting – hope you’ll come back again soon.
sue|theviewfromgreatisland
Tricia this is so beautiful I can hardly stand it. The different varieties of figs you use are so pretty together. You know I love Ottolenghi, he’s the best, and you’ve done him proud with this one!
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 🙂
Toni | BoulderLocavore
What a great flavor combination! I love figs and goat cheese together and I’m sure this lemon glaze is great.
Tricia Buice
Thank you Toni – the left overs were even great!~
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!
Tricia Buice
Thanks Pam – it is a wonderful, creative recipe – hope you enjoy!
Angie@Angie's Recipes
I am drooling…that yeast pastry crust looks out of this world and the combo of figs and goat cheese is just irresistible, Tricia.
Tricia Buice
Thank you Angie – this was even great left over and cold. Delicious!