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Odyssey Fig Tart

Author: Zoë François

Ingredients

Tart Dough

  • 1/4 cup / 30g almond meal or flour
  • 1 1/4 cups / 190g bleached all-purpose flour
  • 1/2 cup / 65g confectioners' sugar
  • pinch salt
  • 10 tbsp soft butter
  • 1 large egg yolk

Goat Cheese Filling

  • 8 oz / 224g chevre goat cheese softened
  • 8 oz / 224g cream cheese softened
  • 5 Tbsp. honey divided
  • 2 Tbsp. heavy whipping cream
  • 1 tsp. chopped fresh thyme or rosemary

Garnish

  • 1 lb / 448g fresh figs cut in half
  • 1/2 cup / 80g roasted pistachios or walnuts
  • Edible flowers for garnish
  • Fresh thyme for garnish

Instructions

Tart Crust

  • In a Stand Mixer cream the butter and sugar with the Beater Blade. Then add the yolk and mix to combine. Add the flour and salt, blend until it comes together.
    Form the dough into a disk and wrap it in plastic*. Refrigerate for at least an hour.
  • Roll out the dough on a floured surface, being sure it doesn't stick to the surface or rolling pin. Add more flour if it starts to stick.**
  • Lift the dough by carefully draping it over the rolling pin and lift it over the tart pan. If it breaks apart, don't worry, just press it together in an even layer.
    Press the dough into the pan, so it is even and about 1/4" thick throughout.
  • The dough will push up above the top of the pan. Use the back of a knife or a metal spatula to scrape off the excess dough from the top of the pan.
    Freeze the dough for about 15 minutes while the oven preheats to 350℉.
  • Line the frozen tart shell with foil and fill with dried beans or Pie Weights. Bake for about 20 minutes or until the crust is golden brown. Carefully lift the foil with beans out of the tart and continue to bake the tart shell empty until the bottom is also golden brown, about 5 to 10 more minutes.
    Cool the tart shell completely before filling the tart.

Filling & Garnish

  • In a large bowl, mix the chèvre, cream cheese, 3 tablespoons honey, cream, and chopped thyme with a wooden spoon until smooth.
  • Spread the chevre filling into the baked, cooled tart shell. Cover with the fresh figs, nuts, edible flowers and sprigs of thyme. Drizzle with remaining honey. Can be made a few hours before serving. 

Notes

*You can immediately press the dough into a 9-inch Tart Pan with Removable Bottom, making sure the dough is evenly thick, so the tart bakes evenly. 
**or you can roll the dough between a Nonstick Silicone Baking Mat and a sheet of plastic wrap. Once the dough is rolled out, place the mat with dough into the freezer for several minutes, until it is chilled enough to peel off easily. 
Use the silpat to pick up the dough and drape it over the tart pan. The dough may break apart and you will have to press it into the pan, but by rolling it out you will have a uniform thickness.