Fig, Goat Cheese, and Honey Tart
I had forgotten how great this tart crust is. I haven't made it in so long that I felt a bit clumsy working with it. But it turned out well. What can I say about the filling... figs, goat cheese, and honey... we know how well they go together.
Ingredients
Dough
125 g all-purpose flour
115 g cold butter
5 tablespoons cold water
Filling
200 g creamy goat cheese (fresh, unaged)
90 g honey (about 5 tablespoons)
6 tablespoons heavy cream
1 pinch cinnamon
8-10 fresh figs
1 tablespoon honey for finishing
1/2 teaspoon orange blossom water
How to prepare fig, goat cheese, and honey tart
- Prepare the tart dough as in this recipe, which includes detailed photos.
- In the last 20 minutes while the dough rests in the refrigerator, prepare the filling: mix the goat cheese well with honey, cinnamon, and heavy cream. You should get a thick but easily spreadable cream. If it's very dense and seems sticky, add 1 tablespoon of cream at a time until it becomes creamy.
- Cut the figs into 6-8 pieces.
- Roll out the dough into a thin sheet in whatever shape you like (round or rectangular). Refrigerate the sheet for 15-20 minutes.
- Spread the cheese cream, leaving a 4-5 cm free edge.
- Arrange fig slices over the entire surface of the cream, next to each other.
- Fold the edge of the dough over the figs and press slightly.
- With a brush, lightly brush the figs with honey.
- Bake the tart at 220°C (425°F) for 35-40 minutes.
- Remove the tart from the oven. Mix the honey for finishing with the orange blossom water, then drizzle this honey over the tart—it will become shinier. Let it cool; it will slice better.
* For finishing you can use thyme honey, rosemary honey, or other special types of honey that complement figs.
Fig, Goat Cheese, and Honey Tart
