Fig and Goats Cheese Tart with Rosemary and Honey

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Prep time
15 mins
Cooking time
25 mins

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


  • 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


  1. Peheat the oven to 200C / Fan 180C / Gas 5
  2. Brush the edges of the pan with oil.
  3. 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.
  4. Mix the mustard with the crème fraiche and season with salt and pepper.
  5. Spread the crème fraiche mixture evenly over the pastry sheets.
  6. Scatter the figs and goat’s cheese on top of the crème fraiche.
  7. Sprinkle the rosemary over the goat’s cheese and figs.
  8. Fold in any protruding pastry edges and brush with the remaining oil.
  9. Finally, drizzle some honey over the goat’s cheese and figs.
  10. Bake the tart in a preheated oven for approximately 20-25 minutes until the pastry is golden brown on the edges.
  11. Serve from the pan as it will keep warm for a second serving.

Cook's notes

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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