Fig And Blue Cheese Tart With Honey, Balsamic, And Rosemary – a delicious recipe with olive oil, rosemary, pastry, figs, salt, balsamic vinegar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 375u00b0 F.
2
With a mortar and pestle, bash a few sprigs of rosemary with olive oil. Set aside.
3
Using a bit of flour, roll out your dough until it's about 1/4-inch thick. Since it's a free form tart, any shape is fine. Make a pretty little border by folding over a 1/2-inch on each side (the tart gets a little drippy so it's nice to have a dam).
4
Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they're tightly nestled). Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic and the honey all over, making sure each fig gets a little splash. Crumble cheese all over. Drape the bashed and oily rosemary stems anywhere you like on the tart.
5
Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don't get enough color, cover the edges of dough with tin foil and place tart under the broiler until desired color is reached. Cool for a few minutes. Eat.
98
kcal
Calories
7
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 tablespoon olive oil, 2 sprigs fresh rosemary, 1 sheet puff pastry, thawed but still cool, 1 pound figs, and more.
Yes, Fig And Blue Cheese Tart With Honey, Balsamic, And Rosemary falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
