Goat Cheese Fig Tart

Name: Goat Cheese Fig Tart
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: French
Ingredients: 1 sheet (320 g) frozen puff pastry sheet, thawed; 5 oz (140 g) fresh goat cheese, at room temperature; 8 medium (320 g) fresh figs (Black Mission or similar), halved lengthwise, patted dry; 3 tablespoons (45 ml) raw honey; 2 tablespoons (30 ml) extra-virgin olive oil; 4 sprigs (5 g) fresh thyme sprigs, leaves stripped from stems; pinch sea salt; pinch freshly ground black pepper; 1 teaspoon (5 ml) aged balsamic vinegar (optional); 2 cups (50 g) fresh arugula, loosely packed (optional)

From the MyKitchenBank Kitchen

A rustic French tart featuring crispy puff pastry topped with creamy goat cheese, roasted fresh figs, and a drizzle of honey. Finished with fresh thyme and a whisper of balsamic for a perfect balance of sweet, tangy, and herbaceous flavors. Elegant enough for entertaining, simple enough for a weeknight dinner.

Prep: 15 min
Cook: 22 min
Wait: 10 min
Total: 47 min
Makes: 1 tart (4 servings)

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Steps

Before you start

Thaw puff pastry at room temperature for 30 minutes if frozen
Preheat oven to 400°F (200°C)
Have all ingredients measured and ready
Pat fresh figs dry with a paper towel before cutting

1
Prepare pastry
- Line a large baking sheet with parchment paper.
- Lay the thawed puff pastry sheet on the prepared baking sheet.
- Using a sharp knife, lightly score a ½-inch (1.25 cm) border around the entire edge of the pastry, cutting only halfway through the thickness to create a frame that will puff and crisp while the center stays flatter.
- Do not cut all the way through the border.
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Ready when: Border is scored but not cut completely through
Tip: Scoring the border creates a professional-looking frame that contains the toppings and bakes up golden and crispy.
2
Spread goat cheese
- Spread the room-temperature goat cheese evenly over the center of the pastry (inside the scored border), leaving about ½ inch (1.25 cm) of clearance from the border all around.
- Use an offset spatula or the back of a spoon to gently spread it into an even layer.
- The cheese should be about ¼ inch (0.6 cm) thick.
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Ready when: Goat cheese is evenly spread and smooth
Tip: Keep the goat cheese away from the border so it doesn't burn and so the pastry has room to puff up.
3
Arrange figs
- Arrange the fig halves cut-side up in a single layer over the goat cheese, working in neat rows if desired.
- Space them slightly apart so they roast evenly.
- You should have 16 fig halves arranged across the tart.
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Ready when: Figs are arranged in an even single layer
Tip: Pat the figs completely dry before arranging—moisture will prevent them from caramelizing properly in the oven.
4
Season and drizzle
- Drizzle the olive oil evenly over the figs and goat cheese.
- Sprinkle the fresh thyme leaves over the top, then season lightly with sea salt and freshly ground black pepper.
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Ready when: Oil is drizzled and herbs are evenly scattered
Tip: Use a light hand with salt—goat cheese is already tangy and a little goes a long way.
5
Bake tartOven 400°F / 205°C
- Bake in a preheated 400°F (200°C) oven for 22 to 25 minutes, until the puff pastry border is puffed, deep golden brown, and crispy, and the edges of the figs are lightly caramelized.
- The goat cheese should be warm but not liquefied.
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Ready when: Pastry border is deep golden brown and puffed; fig edges are slightly caramelized
Tip: Avoid opening the oven door for the first 18 minutes so the pastry can puff properly.
6
Cool and finish
- Remove the tart from the oven and let it rest on the baking sheet for 5 to 10 minutes.
- While still warm, drizzle the honey evenly over the figs and cheese.
- If using, toss the arugula lightly with the balsamic vinegar and a pinch of salt, then scatter over the warm tart just before serving.
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Ready when: Tart is warm, honey is glossy, arugula is tender
Tip: Add the arugula just before serving so it stays fresh and peppery rather than wilting completely into the tart.

Good to know

Tips

Buy figs at peak ripeness and use the same day for best flavor and texture.
If your goat cheese is cold from the fridge, let it sit at room temperature for 20 minutes so it spreads evenly without tearing the delicate pastry.
For a savory twist, omit the honey and instead finish the warm tart with a squeeze of fresh lemon juice and a few flakes of fleur de sel.
This tart is best served warm or at room temperature the same day it is baked.

Make ahead

Prepare the tart up to the point of baking up to 4 hours ahead; cover loosely with plastic wrap and refrigerate. Bake from cold, adding 2–3 minutes to the baking time. Do not assemble more than 2 hours ahead or the pastry will become soggy.

Storage & reheating

Store leftovers covered at room temperature for up to 4 hours, or refrigerated for up to 2 days. Reheat gently in a 325°F (160°C) oven for 8 minutes to restore crispness. Do not freeze.

Substitutions

fresh figs (Black Mission or similar) → Fresh apricots or plums, halved and pitted. Will yield a slightly less sweet, more tart result. Bake time remains the same.
fresh goat cheese → Ricotta cheese mixed with a little Greek yogurt (5 oz ricotta + 1 oz yogurt). Milder and creamier than goat cheese. Omit or reduce salt in the recipe.
fresh thyme sprigs → Fresh rosemary leaves or lavender buds. Rosemary is bolder; lavender is floral. Use half the amount of lavender as it is more potent.
raw honey → Fig jam or apricot jam. Will be slightly less liquid. Spoon gently over the warm tart instead of drizzling.