Fig and Goats' Cheese Tart Recipe

by Rebecca Frey

Featuring fresh figs, fig conserve, creamy goats' cheese, sweet caramelised onions, and slices of lemon, this puff pastry tart from alumna Rebecca Frey is ideal for celebrating figs at their seasonal peak, which in the UK is August and September. 

Chef's tip: Plan ahead. You'll need to allow at least one hour for the onions to fully caramelise before assembling the tart.

Makes one 9-inch tart. Serves 4 - 6
Preparation time: 90
Cooking time: 30
Total time:

Ingredients

  • 30 g unsalted butter
  • 300 g onions, peeled and sliced into thin rings
  • 1 sheet puff pastry
  • 90 g fig conserve
  • 113 g goats' cheese, crumbled
  • 3-4 ripe fresh figs, washed and thinly sliced
  • 1/2 lemon, very thinly sliced
  • 1 egg, lightly beaten
  • 20 g honey
  • Finely chopped fresh rosemary, to garnish
  • Salt and pepper, to taste

Method

  1. Caramelised Onions: Melt the butter in a large saucepan. Add the sliced onions and cook over very low heat, tossing occasionally with a spatula, until caramelised, about 1 hour.
  2. Tart: Preheat oven to 205° C. Line a half sheet rimmed baking tray with parchment.
  3. Unroll puff pastry on a lightly floured countertop.
  4. With a sharp paring knife, trace around a dinner plate or tart ring to create a 10-inch disc. Arrange on prepared tray.
  5. With a palette knife, spread the fig conserve evenly over the pastry, allowing a 1-inch border around the outer edge.
  6. Scatter with the caramelised onions and goats' cheese. Layer sliced figs and lemon slices on top.
  7. With a pastry brush, brush a thin strip of beaten egg along the pastry border. Turn up the edges, patting with your fingertips to seal. Brush pastry with more of the beaten egg.
  8. Bake 25 to 30 minutes, or until bubbly, flaky, and deeply golden brown.
  9. Drizzle with honey. Sprinkle with fresh rosemary. Season with salt and pepper, to taste.
  10. Slice and serve hot.

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