Fig and Brie Tart

Fig and Brie Tart

  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Servings: 8 to 12

This beautiful fig tart from the Williams Sonoma Test Kitchen looks impressive but is really quite easy to prepare thanks to frozen puff pastry, the home cook’s secret ingredient. Two kinds of cheese and fresh rosemary tip this tart in a savoury direction, so it makes a perfect appetiser for your Christmas lunch. After baking, be sure to add the finishing touches – a drizzle of honey and a sprinkling of sea salt and mild chilli flakes; they contribute sweet, salty and spicy notes. The Test Kitchen chefs like to serve the tart warm, although it’s also delicious at room temperature. If you can’t find triple-cream goat Brie, regular goat cheese makes a fine substitute.

Ingredients

  • 1 sheet frozen puff pastry, thawed
  • 1 1/2 cups (180 g) plain flour
  • 1 cup (250 g) full-cream ricotta cheese
  • 1 Tbs. minced fresh rosemary, plus whole leaves for garnish
  • Salt
  • 12 medium or 7 large fresh figs
  • 250 g triple-cream goat Brie cheese, rind removed, cheese torn into 2.5-cm pieces
  • 1 egg beaten with 1 tsp. water
  • Honey for drizzling
  • Flaky sea salt
  • Mild chilli flakes, such as Aleppo pepper flakes

Directions:

  • Position a rack in the upper third of an oven and preheat to 200°C. Line a baking sheet with baking paper.
  • Unfold the puff pastry onto the prepared baking sheet. If the pastry sheet is larger than 25 by 33 cm, trim it to those dimensions; if it is smaller, gently stretch it as needed. Using the tip of a sharp knife, score a 2.5-cm border around all sides, then prick the bottom of the pastry with a fork. Refrigerate while you prepare the toppings.
  • In a bowl, stir together the ricotta, rosemary and 1 tsp. salt. Cut 8 of the medium figs or 5 of the large figs in half lengthwise. Dollop spoonfuls (about 12 heaping Tbs.) of the ricotta mixture evenly over the puff pastry, leaving the border uncovered, then fill in the spaces with the Brie pieces. Nestle the halved figs, cut sides up, on top of the cheese. Brush the exposed crust with the egg mixture.
  • Bake until the crust is puffed up and deep golden brown, the figs are caramelised and the cheese is melted, about 30 minutes.
  • Meanwhile, cut the remaining figs lengthwise into 6-mm slices.
  • Let the tart cool on the baking sheet for 10 minutes. Top with the sliced figs and a generous drizzle of honey. Sprinkle with flaky sea salt and mild chilli flakes and garnish with rosemary leaves. Cut the tart into slices and serve warm or at room temperature. Serves 8 to 12.
  • Williams-Sonoma Test Kitchen
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