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–+ servings

Fig and Goat Cheese Tart

Ingredients

  • Pastry
  • 2 cups + 2 Tbsp all-purpose flour + more for dusting
  • ¼ cup sugar
  • 1 tsp. fast-acting, rapid rise yeast
  • Grated zest of ½ of a lemon (organic is best here)
  • 2 eggs, beaten
  • ¼ cup water
  • 6 Tbsp unsalted butter, at room temp, cut into ¾" cubes
  • ¼ cup water
  • Coconut oil for brushing

  • Filling
  • 5 oz soft goat cheese
  • 1 Tbsp powdered sugar
  • ½ tsp orange zest (organic is best here)
  • 1 Tbsp chopped fresh thyme leaves + more for garnish
  • 2 eggs, beaten
  • 1 cup ground almonds

  • Icing
  • ⅔ cup powdered sugar
  • 1 ½ Tbsp fresh lemon juice + more as needed

  • Figs
  • 12 ripe figs, halved lengthwise (~ 1 ½ lbs)
  • 1 Tbsp superfine sugar

Instructions

  • Preheat the oven to 375° F
  • Pastry
  • In a stand mixer fitted with the dough hook, combine the flour, sugar, yeast and lemon zest on low for 1 minute.
  • Add the eggs and water and work for a few seconds on low-speed before increasing the speed to medium and kneading for 3 minutes, until the dough has come together
  • Add the salt and the butter, a few cubes at a time, until all have been thoroughly incorporated into the dough.
  • Continue kneading on medium speed, occasionally scraping down the sides of the bowl and sprinkling a small amount of flour on the sides to the prevent the dough from sticking, until the dough is completely smooth, elastic and shiny (~ 10 minutes)
  • Transfer the dough to a large bowl brushed with sunflower oil, cover with plastic wrap and leave in the fridge for at least half a day, and preferably overnight.
  • It will increase in volume, but only by about one-fourth

  • Filling
  • In a bowl, combine the goat cheese with 1 Tbsp of the powdered sugar, orange zest, thyme and three-quarters of the beaten eggs.
  • Whisk until smooth and then stir in the ground almonds. Mix until smooth.

  • Icing
  • Whisk the remaining powdered sugar with the lemon juice.
  • You're going for an icing that's thick yet spreadable, so add a bit more lemon juice or powdered sugar as needed

  • Fig and Goat Cheese Tart
  • Lightly flour a clean work surface and roll out the pastry into an 11" square ¼" thick.
  • Line a baking sheet with parchment paper.
  • Roll the pastry around the rolling pin to help you transfer it to the baking sheet.
  • Spread the goat cheese mixture on top, leaving a border of about ⅔ inch.
  • Brush the remaining egg over the border.
  • Stand the figs on top of the mixture, placing them cut side up and slightly overlapping, as they'll shrink while cooking.
  • Sprinkle the superfine sugar over the figs, cover the tart with aluminum foil and set aside in a warm place for 20 minutes.
  • Remove the foil and place the tart in the oven.
  • Bake until the figs are caramelized and the bottom of the pastry is golden brown (~ 30 minutes)
  • Remove the tart from the oven and use a spoon to drizzle the icing over the figs.
  • Sprinkle with the thyme leaves and eat warm or at room temp