This fig goat’s cheese tart is simple to make with frozen puff pastry dough. Flaky, buttery puff pastry is spread with a topping of caramelized red onions that are combined with a touch of balsamic, a handful of arugula leaves, soft goat cheese crumbles and a compote made with tender California Dried Figs poached in a red wine syrup. A slice of the baked caramelised onion and goat’s cheese tart is a beautiful and delicious treat, perfect for autumn.
What Kind of Figs for the Fig Goat’s Cheese Tart?
Because the figs get poached in a dry red wine, Orchard Choice or Sun-Maid Mission Figs are our pick here. Their deep jammy flavor stands up to the bold brisk notes of dry red wine. If you are keen on using our Golden Figs, you could try poaching them in a dry white wine for a completely different take on the Fig Goat’s Cheese Tart recipe below.
When to Serve the Goat’s Cheese Puff Pastry Tart
Slice and serve as an appetizer or to accompany happy hour. I often serve it as part of a feast, sliding the unbaked tart into the oven as guests come over so it can be served warm, with the creamy cheese melting into every bite of fig. It’s also unbeatable as a light lunch/brunch meal, with a salad of baby greens on the side.
Wine Pairing Suggestions
Dry red wine with its minimal residual sweetness is used to poach the naturally sweet figs. To serve alongside the fig caramelised onion and goat’s cheese tart, try a dry Zinfandel or Pinot. Or, pair with a bottle of bubbly like a Brut.
Dried figs pair perfectly with savory foods like tangy goat cheese, red wine and sweet onions, and we think you will agree—this flatbread-ish fig goat cheese puff pastry tart highlights how these ingredients work so well together. The tart will perk up your dinner party, add festive flavors to your holiday table, or just make staying in something to relish.
Red Wine Poached Fig and Goat’s Cheese Tart with Caramelised Onions
- 1 cup Orchard Choice® or Sun-Maid® California Mission Figs
- 3/4 cup dry red wine
- 1/4 cup honey
- 3 sprigs fresh thyme
- 1/2 teaspoon kosher salt
- 1 tablespoon extra virgin olive oil
- 1 red onion , sliced
- 1 tablespoon balsamic vinegar
- 1 (14-ounce) sheet frozen puff pastry , thawed according to package directions
- 4 ounces soft goat cheese
- Handful of arugula leaves
- Slice off the stems from the figs and cut them into quarters. Put the figs in a small saucepan with the wine, honey, thyme and salt. Bring to a simmer, then lower the heat and cover the pan. Cook until the figs are soft enough to squash with the back of a spoon, 30-35 minutes. Set aside to cool in the syrup or refrigerate up to 1 week before assembling the tart.
- Heat the olive oil in a large non-stick skillet over medium heat. Add the onion and cook until the slices are very soft and golden brown, stirring frequently. This could take 15-20 minutes. Add the balsamic vinegar and stir them around to coat. Set aside or refrigerate up to 1 week before assembling the tart.
- Preheat the oven to 350 degrees.
- Line a large rimmed baking sheet with parchment paper. Place the pastry dough on the pan and press the dough into a rectangle shape that almost reaches the edges of the pan – it doesn’t have to be perfect. Poke the dough evenly with a fork or tip of a paring knife.
- Spread the onions over the dough and top with the figs. Bake 25 minutes, until the edges of the dough are puffed and golden.
- Crumble the cheese over the tart and top with the arugula. Slice into pieces and serve warm or at room temperature.
Recipe and photos by Karen Tedesco
- Frozen puff pastry will typically thaw at room temperature in under an hour, something to keep in mind while planning your prep.
- The baked tart is best served the day it’s made, but it will keep up to 2 days in the refrigerator. Warm it up in a 300-degree oven for about 10 minutes.