Goat Cheese & Fig Tart
Recipe: #20954
September 13, 2015
Categories: Cheese, Figs, Appetizers, Baby Shower, Brunch, Christmas Mothers Day, Oven Bake, Vegetarian, Refrigerated Dough, more
"My friends always ask me to make this tart when they come over to my house and I'm always willing to make it cause it's easy and so good! Recipe by Jill Silverman Hough"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (140.1 g)
- Calories 755.9
- Total Fat - 61.6 g
- Saturated Fat - 10.8 g
- Cholesterol - 10.6 mg
- Sodium - 239.9 mg
- Total Carbohydrate - 42.5 g
- Dietary Fiber - 4.9 g
- Sugars - 12 g
- Protein - 16.6 g
- Calcium - 216.5 mg
- Iron - 2.5 mg
- Vitamin C - 1.4 mg
- Thiamin - 0.7 mg
Step by Step Method
Step 1
Position a rack in the center of the oven and heat the oven to 475°F.
Step 2
Lightly dust a sheet of parchment with flour.
Step 3
Unfold the thawed puff pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator).
Step 4
Bake until the center is golden-brown and puffed, about 8 minutes.
Step 5
Meanwhile, combine the goat cheese and 2 tablespoons of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese. Sprinkle with the rosemary and salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.
Step 6
Drizzle with the remaining 2 tablespoons of honey and cool for about 15 minutes before slicing and serving.
Tips
No special items needed.
0 Reviews
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