Fig and goat cheese tart with thyme and hazelnut

Tuesday, November 7, 2017

Hey there! It’s been awhile since we posted a recipe. Life got a bit busy. Actually a LOT busy since we became a family of four in August. More on that later!

For now I want to share a fig recipe because it’s National Fig Week! If you’ve been following the blog for a while, you know how crazy I am about figs. I love figs in desserts and in a snack but once in a blue moon I love a savory fig dish. The sweetness of fig paired with the tang of goat cheese makes this tart a perfect light lunch. It is super easy to throw together because the recipe uses store bought puff pastry. These days we rely on quick meals to get us through the day with both of our boys keeping us super busy. You can enjoy the tart by itself or with a light salad of some peppery greens like watercress or arugula. Enjoy!

Fig and goat cheese tart with thyme and hazelnuts

About 10 oz of puff pastry
6 ripe figs
2 tbsps goat cheese
½ tsp thyme leaves
1 tbsp honey
2 tbsps toasted hazelnuts
Egg yolk for brushing
1 tsp sanding sugar
All purpose flour for dusting
Extra honey and thyme leaves for serving

1. Line a baking sheet with parchment paper.

2. Lightly dust a pastry board or work surface with flour and roll the pastry out into a 9x7 inch oval.

3. Carefully lift the pastry onto the baking sheet, taking care not to stretch the dough.

4. Leave a one inch border, prick the pastry with a fork, and pop it in the freezer for 15 minutes.

5. Preheat the oven to 350 degrees F.

6. In a bowl, mix the goat cheese, honey, and thyme leaves together until well combined.

7. Slice the figs into circles.

8. Remove the puff pastry from the freezer.

9. Spread the goat cheese mixture over the pastry, leaving a one inch border around the edges.

10. Arrange the fig slices on top of the goat cheese.

11. Fold the edges of the puff pastry over the fig slices and press gently to seal.

12. Brush the edges with egg wash and sprinkle the sanding sugar over the edges.

13. Bake the tart in the middle rack for 20-25 minutes until the tart becomes light golden and juices start to run from the figs.

14. Remove from the oven and let it cool slightly before serving.

15. When ready to serve, sprinkle the toasted hazelnuts on top and garnish with additional thyme leaves and honey.

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