Fig and Goat Cheese Tart | Baking with Dorie

There are changes in the air: peaches are giving way to late-summer figs in the farmers’ market. I grab a few cartoons of black figs, some for eating fresh and some for making tarts. Meanwhile, my freezer needs to transition as well for the impending seasonal harvest. There I found a few odd pieces of leftover tart crust from previous baking projects. It’s perfect time to use them for baking the fig and goat cheese tart.

If you have to make the tart crust from scratch, Dorie recommends the all-purpose tart dough. It’s a basic French tart dough or pâte brisée, suitable for savory tarts and quiches. It has made previous showings with the Lower East Side brunch tart and others. See the recipe here. Making the crust is probably the most labor-intensive task in the entire recipe. Don’t let it be a deterrence in making the tart; store-bought pie dough can be substituted here.

Fully bake and cool the crust before filling the tart with the goat cheese mixture. Believe it or not, this is all the baking you’d have to do for this recipe.

The filling is a no-baking savory filling with a handful of ingredients. Mix together soft goat cheese, Greek yogurt, lime zest and juice until well blended. Season the filling with freshly ground black pepper and honey. Chopped fresh mint or oregano is optional.

Finally, the topping is the cut-up fig. Half of it is baked (with sugar and balsamic vinegar); the other half is left raw and spiked with a splash of vinegar. That’s it. There is no easier tart to make than this!