This Fresh Fig Tart is filled with a mix of goat cheese and mascarpone with a savory grain free rosemary crust. It really is a cheese platter in one bite.
Yesterday, we were walking around our local farmers market and there was this big crowd around a new vendor I haven’t seen before. I headed over and saw fresh figs with syrup oozing out of them.
I grabbed about 12, and I instantly knew what to make with them. A savory tart! I mean.. look at them, they are perfection and I wanted to keep them fresh.
After the visit to the farmers market, we went to Wholefoods to get some other groceries and I made a beeline for some mascarpone and goat cheese. I love the tartness of the goat cheese, but I also wanted a nice smooth and light filling. The mascarpone is the perfect way to add that lightness. Along with one egg, it makes a nice and quick savory filling for this tart.
When we got home I saw that I had 2 boxes of Rosemary crackers, so I put those in the food processor and blitzed them until they were fine crumbs. Then I added some coconut oil to bind them together. Using a tart tin with a removable bottom I pressed the crumbs tightly and then poured the filling over.
After letting it cool down after baking, it was time to put the tart together. Cut all the figs in to quarters or in half, depending on the size.
I also sprinkled over some walnuts and fresh thyme. Herbs really go well with goat cheese.
To finish the dish and to add some sweetness, I drizzled some honey I brought over from our travels in Kauai.
What you get when you put it all together is this beauty of a dish.
Enjoy the last spoils of summer!!
For a sweet version of this tart you can make my Goat Cheese Cheesecake with Honey Roasted Figs
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