Fig + Goats Cheese Tart

Perfect for entertaining or taking on a picnic, this simple tart can be enjoyed anytime of day and the combination of goat cheese and fig is always a crowd pleaser. For the tart dough, I recently stumbled across David Leibowitz's French Tart Dough recipe and am completely smitten with it. It comes together in just a few steps and is by far the simplest tart dough I've experimented with perfect for both sweet and savory tarts.


This recipe makes 6 6" individual tarts, but you can easily amend to make a larger tart, working with the types of tart tins you have at home.





FIG + GOATS CHEESE TART


makes 6 mini 6" tarts


2 9" tart shell

8oz soft goats cheese 4 figs, halved

3 eggs

3/4 cup heavy cream 2 tablespoons chives, chopped

3 sprigs of thyme

1/2 cup grated parmesan Flaky sea salt

Freshly ground black pepper

Drizzle of honey

Prepare tart shell(s) according to recipe linked above and allow to cool to room temperature. Keep tart shell in the tin as it will get baked again with the filling.

Preheat oven to 350°F.

Crumble the goats cheese into tart shells and arrange the fig halves in each.


Combine eggs, heavy cream, chives, thyme, parmesan, salt and pepper in a bowl and whisk until well combined. Carefully pour into tart shells and fill to almost the top. Bake for 25-30 minutes, until set, puffed and starting to turn golden brown around the edges. Cool to room temperature, top with fresh thyme and a drizzle of honey + serve.