Fig and Kalamata Goat Cheese Tart
|Prep Time: 10 min||Cook Time: 25 min|
|Servings: 6||Skill Level: easy|
This goat cheese tart is studded with kalamatas, dried figs, and caramelized onions, then topped with honey and fresh thyme. With a puff pastry crust, it’s super easy to make.
- 2 teaspoons extra virgin olive oil
- 1 medium onion, coarsely chopped
- 10 oz puff pastry sheet, thawed
- All-purpose flour, for dusting
- 1 cup finely grated parmesan cheese
- ¼ cup crumbled goat cheese
- 1 cup plump dried figs, stemmed and halved lengthwise
- ½ cup Pearls Specialties Kalamata olives, halved lengthwise
- 1 large egg whisked with 1 tablespoon water
- 1 tablespoon honey
- 1 teaspoon fresh thyme leaves
- Pepper, to taste
- Start by caramelizing the onions. Heat the olive oil over low heat in a large skillet. Add the onion, and cook, stirring gently, until the onions are golden and caramelized, but not burnt, about 20 minutes. Set aside.
- Preheat the oven to 400ºF.
- Dust a work surface with flour. Place the unfolded or unrolled puff pastry on the floured surface, dust with more flour, and use a rolling pin to smooth it out. Trim into a large rectangle. Use a pairing knife to score along each edge, creating a 3/4-inch border for the crust (put a cut just in the top layer of the puff pastry, but not piercing all the way through). Use a fork to dock the puff pastry inside the border.
- Transfer to a large parchment-lined baking sheet.
- Sprinkle with fresh parmesan and goat cheese, leaving the border empty. Top with caramelized onion, figs, and kalamata olives.
- In a small bowl, whisk egg with 1 tablespoon of water. Brush the exposed edge of the puff pastry with egg wash.
- Bake until the crust is flaky and golden, 20-25 minutes. Let cool 5 minutes then drizzle with honey and top with fresh thyme leaves and pepper, to taste. Slice into 6 squares and serve warm.