Fig and Goat Cheese Tart

Fig and Goat Cheese Tart

(6 servings)    Printable Version
  • 1 Pie crust (refrigerated store bought)
  • 1 Red onion
  • 1 Tablespoon extra virgin olive oil
  • 1 teaspoon salt
  • 1 Tablespoons fig jam
  • 6 Black Mission figs (fresh - not dried)
  • 4 oz. Goat soft goat cheese
  • 1 Tablespoon honey
  • 2 Sprigs of fresh thyme
Preheat your oven to 350 degrees F. Unroll the refrigerated pasty crust onto a tart pan and push the crust into the edges to form an even crust. With a fork, gently tap holes into the surface of the crust to allow for steam to escape. Par-bake the crust for 10 min until just beginning to get slightly browned.

Thinly slice the onion into rings. Heat a heavy bottomed pan (I prefer cast iron) on medium heat, add the olive oil, onions, and sprinkle the salt on top. Cover and check on the onions every 10 min. (stirring each time) until they are fully caramelized. This will take about 30-40 minutes.

Once you remove the crust from the oven, allow it to cool slightly. Spread the fig jam in a thin layer on the crust, then spread the caramelized onion. Crumble the goat cheese and dot the surface with half the cheese. Slice the figs into halves or quarters - depending on their size - and arrange in an even layer on top, then topping with the rest of the goat cheese. Remove the leaves from the thyme springs and sprinkle on top. I like to finish with a very fine drizzle of honey over the tart at the very end.

Bake at 350 degrees F for approx. 28-30 min, or until the goat cheese just begins to get golden and your tart crust is browned.

Allow to cool for 10-15 min before cutting tart.

Fig and Goat Cheese Tart

Serves 4-6 for breakfast or brunch!

Mr Breakfast would like to thank missbreakfast for this recipe.

Comments About This Recipe
What do you think of Fig and Goat Cheese Tart?
Overall Average Rating = 5 (out of 5)
Based on 1 vote.

From suzybakes
Rating (out of 5):  

So amazing with fresh figs! But I bet you could also do it with cherry tomatoes and sauteed mushrooms too.

Comment submitted: 7/2/2013 (#16101)

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