Fig & Goat Cheese Tart
Cook time
Total time
Serves: 2-4
  • For the Crust
  • 1½ cups all-purpose flour, plus extra for rolling
  • 1 teaspoon salt
  • ½ teaspoon granulated sugar
  • ½ cup (1 stick - 4 ounces) unsalted butter, cold, cut into small cubes
  • 1 large egg
  • 1 to 3 teaspoons ice cold water
  • Filling
  • 1 tbls fig jam
  • ½ cup goat cheese, any flavour (I used two kinds - sriracha and herb)
  • 6 - 8 small yellow tomatoes, sliced in half
  • 2 -3 fresh figs, sliced in half
  • 2 sprigs of fresh rosemary
  • pinch of salt
  • drizzle of organic honey
  1. In a food processor, pulse together the flour, salt, and sugar. Scatter the cold cubes of butter over the dry ingredients and pulse until the mixture looks like coarse meal.
  2. In a small bowl, lightly beat the egg and 1 teaspoon water. Add the egg mixture to the processor in increments, pulsing as you go, until the dough sticks together.
  3. If the dough still looks dry and doesn’t hold together when pinched, pulse in another 1 to 2 teaspoons water, a little at a time, until it does hold together. I only added 1 more teaspoon of water.
  4. Turn the dough out onto lightly floured board.
  5. Lightly knead the dough until everything is incorporated. Don't over knead or you will have a tough crust. Wrap the dough in plastic wrap and create a flattened disk. Refrigerate for a minimum of 2 to 3 hours (and up to a day).
  6. When ready to make your tart, let the refrigerated dough rest on the counter at room temperature for 15 minutes.
  7. Butter a 9-inch round tart pan or a 13¾-by-4½-inch rectangular tart pan. (I used a non-stick pan and didn't need to grease it all)
  8. On a floured work surface, roll the dough with a rolling pin in the shape of the tart pan until about ¼ inch thick. See pics for exactly how I did this.
  9. Transfer the crust to the buttered tart pan and gently press the dough against the bottom and sides of the pans.Trim any excess dough hanging over the edges and prick holes all over the surface of the dough with the tines of a fork. Wrap the tart pan in plastic wrap and freeze for at least 30 minutes.
  10. Preheat the oven to 375°F (190°C) and adjust the oven rack to the middle position.
  11. Remove the tart pan from the freezer and discard the plastic wrap. Place the tart pan on a rimmed baking sheet, fit a piece of parchment paper snug against the surface of the dough, and weight the parchment with dried beans or baking weights. ( I used those cute little white baking weights - love them!)
  12. Bake for 20 minutes. Remove the baking weights or beans and parchment paper and bake for another 10 minutes or until lightly browned. Let cool slightly.
  13. While the tart is still warm, spread jam over the crust, dot with crumbled goat cheese and place on your tomatoes and figs. Sprinkle with salt to taste, a few sprigs of rosemary and pop it back in the oven for 30 minutes.
  14. When tart is done, remove and drizzle with honey. Serve warm.