Nothing beats a sweet and savory fig tart, and this goat cheese tart, with figs and rhubarb syrup is the perfect dish for your next get together.
How about a Sweet n’ Savory Fig Tart for dinner tonight?
I’d had tarts on the brain after making them with a friend a short time ago. Not wanting to totally give in to my sweet tooth, I put various items on the counter: a creamy soft goat cheese, roasted chestnuts, thyme, walnuts, a long Italian green pepper, some recently made rhubarb syrup, Maldon sea salt and figs.
I started with a simple butter crust- pate brisée – with the addition of thyme and walnuts. Now I always add an herb and nut to this dough for flavor, texture and an inviting aroma.
Putting the tart together was a fun process, it’s playing with play dough. A spreadable ingredient, something to put items on, is a great base from which to build. I like creamy goat cheese because it’s tangy, soft and easy to spread. And you can easily mix things into it. I added a little rhubarb syrup and fresh thyme.
With base established, I mapped out possibilities and played around. This was the end result.
I added figs, sprinkled with peppers and chestnuts, a small pinch of sea salt over the top, and a drizzle of rhubarb syrup. The finale, rose petals. My friend Julie always puts edible flowers on tarts, nice idea. Thanks to Julie and Chef Dennis for inspiring creativity!
I hope you’ll try creating your own fig tart or follow my recipe as a base. Making this tart is a fun time in the kitchen.
If you enjoyed this recipe you may also like this Chocolate Citrus Frangipane Tart.
If you’ve tried this Fig Tartor any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
- 1¼ cups all-purpose or pastry flour
- 1 stick cold butter
- pinch kosher salt
- big pinch fresh thyme chopped (or small pinch of dried)
- ¼ cup walnuts finely chopped
- ¼ cup ice water
- 8 ounces creamy goat cheese about 1 cup
- 2 tablespoons balsamic vinegar I used rhubarb syrup
- 10 figs cut into quarters (if fresh figs aren’ available, soak dried figs in warm water then drain)
- 1 sweet long green pepper cut into ¼- pieces (1/4 to 1/3 cup)
- 4 pieces roasted chestnuts chopped into small
- 4 fresh rose petals cut into strips (yes they are edible!)
- Put flour into the bowl of food processor.
- Cut butter into small pieces and put on top of the flour.
- Pulse the butter into the flour until it resembles coarse meal. (It’s OK if some of the butter pieces are larger.)
- Turn on the food processor and gradually add the ice water through the tube, just until the dough begins to come together. You may not need all the water. The key here is to not add too much water; you don’t want a dough ball. You want dough that barely holds together.
- Put dough on the counter and gather it together with your hands into a loose ball. Place on a piece of plastic wrap, quickly form into a disk and refrigerate for 30 minutes.
- Preheat oven to 400 degrees F.
- Divide dough into three pieces. One at a time (put other two back in refrigerator), place dough on a lightly floured countertop.
- With a lightly floured rolling pin, roll the dough to ¼-inch thick circle. Place in a 4-inch tart pan.
- Lightly press the dough into the bottom and up the sides. Roll over the top with the rolling pin to get rid of excess dough. Repeat this with the remaining two pieces of dough.
- Pierce the bottoms all over several times with a fork. (Prevents the dough from puffing up while baking.)
- Place a piece of parchment paper over the dough, then put beans, rice or baking weights on top. Bake for 20 minutes, or until golden brown. Cool on a wire rack then carefully remove.
- Mix goat cheese with 1 tablespoon of syrup. Consistency should be like soft peanut butter so add more if necessary.
- Divide between the three tart shells and spread evenly to coat the bottom.
- Arrange figs on top of spread. I placed them in a circle then randomly put a few on top. Two to three figs per tart work well.
- Drop the pepper and chestnut pieces over the top, then sprinkle with rose petal strips.
- Finish with a zigzag drizzle of syrup. Savor every bite!