HOME / RECIPES / FIG AND GOATS CHEESE TART WITH ROSEMARY AND HONEY

Fig and Goats Cheese Tart with Rosemary and Honey

Prep: 15 mins Cooking: 25 mins

Serves 4

For this dish the Signature Cast Iron Frying Pan is perfect for both cooking and serving.

Fig and Goats Cheese Tart with Rosemary and Honey

Ingredients

  • 40ml rapeseed or vegetable oil
  • 1 pack of filo pastry (8 sheets)
  • 2 tablespoons French mustard
  • 150g crème fraiche
  • 4-5 figs, sliced
  • 125g goat’s cream cheese log, sliced
  • 2 stems of fresh rosemary, finely chopped
  • 125g Parma ham, optional
  • 10ml runny honey to drizzle
  • Salt and black pepper

Method

  • Peheat the oven to 200C / Fan 180C / Gas 5
  • Brush the edges of the pan with oil.
  • Brush the sheets of filo pastry with oil and place them into the frying pan. There should be 6-7 layers, leaving the edges generously over the edge.
  • Mix the mustard with the crème fraiche and season with salt and pepper.
  • Spread the crème fraiche mixture evenly over the pastry sheets.
  • Scatter the figs and goat’s cheese on top of the crème fraiche.
  • Sprinkle the rosemary over the goat’s cheese and figs.
  • Fold in any protruding pastry edges and brush with the remaining oil. 
  • Finally, drizzle some honey over the goat’s cheese and figs. 
  • Bake the tart in a preheated oven for approximately 20-25 minutes until the pastry is golden brown on the edges. 
  • Serve from the pan as it will keep warm for a second serving.

Method

  • Parma ham works wonderfully in this recipe, simply spread the ham slices over the tart with the goat’s cheese and fig, and bake.

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