Tart: Fig and Blue Cheese

This Fig and Blue Cheese Tart is simple, elegant and savory. Puff pastry is topped with fresh figs, sprinkled with blue cheese, fresh rosemary and drizzled with honey before baking. Serve drizzled with balsamic glaze and a sprinkle of coarse flaky salt. Yields 9 servings.

Some ingredients are only so reliable together.

Like in this fig and blue cheese tart! Puff pastry is the foundation to this appetizer and it’s buttery, flaky and melt in your mouth texture collaborates well with juicy figs, funky blue cheese, the herbaceous pop of fresh rosemary, sweet honey and rich, sweet and tangy balsamic glaze.

Truthfully, this could be an appetizer, stunning. brunch option or meatless main served alongside a peppery arugula salad perhaps. Either way, it’s impressive, savory and most importantly, unfussy!

Prepare to fall in love!

To cook this Fig and Blue Cheese Tart Set out:

• puff pastry – I used store-bought but I’ve been testing a from the pantry recipe.
• flour – Used for lightly dusting a clean work surface.
• olive oil – For brushing edges of pastry.
• fresh figs – Use any figs you like.
• kosher salt – Enhances the flavors of this tar.
• honey – Lends a touch of sweetness.
• blue cheese – I use a wedge of dansk (Danish) blue cheese and crumble it myself.
• rosemary (fresh) – Adds a pine-like or woodsy flavor.
• balsamic glaze – Use from-scratch or store-bought.
• coarse flaky salt – Lends pops of additional flavor and crunchy texture.
• freshly ground black pepper – This adds distinct bite and flavor.

Preheat your oven to 400°F (or 200°C).

Set your puff pastry out to thaw for 25 to 30 minutes. Then on a lightly floured surface roll the puff pastry out to 14 inches long by 12 inches wide and 1/4-inch thick – or there about.

Transfer the rolled out dough to a parchment lined rimmed baking sheet. Fold the edges of the dough to create a dam.

Brush the edge with olive oil.

Trim off the stems for 1 pound fresh figs and cut in half.

Arrange the figs, cut-side facing up on the dough and sprinkle with kosher salt.

Drizzle with honey and sprinkle with 1/3 cup crumbled blue cheese and roughly 2 tablespoons rosemary that has been stripped from the stem.

Bake on the middle rack of your preheated oven until crispy – about 18 to 20 minutes, OR until golden brown.

Let cool 10 minutes before drizzling with balsamic glaze and sprinkle with coarse flaky salt, like Maldon and freshly ground black pepper. You can also add a little more fresh rosemary if desired.

Slice into 9 pieces and serve.

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Enjoy! And if you give this Fig and Blue Cheese Tart recipe a try, let me know! Snap a photo and tag me on twitter or instagram!