This elegant tart combines the natural sweetness of fresh figs with the creamy richness of ricotta and goat cheese, all nestled on a crisp, buttery puff pastry and finished with a drizzle of golden honey. It’s simple yet sophisticated, perfect for entertaining or a light lunch.
Why You’ll Love This Recipe
You’ll adore this fig, ricotta, and honey tart for its effortless preparation and refined flavor balance. The creamy cheese layer complements the sweetness of figs, while the thyme adds a subtle herbal note. It’s a visually stunning dish that feels gourmet but comes together in minutes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 sheet frozen puff pastry, thawed
4 tablespoons ricotta cheese
1 tablespoon goat cheese
2 tablespoons Boursin cheese
1¼ teaspoons honey (wildflower honey recommended)
2¼ fresh figs, stemmed and quartered
1 teaspoon fresh thyme leaves
Small handful of arugula
Directions
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper and place the thawed puff pastry on top.
Fold the pastry edges over about ½ inch on all sides to form a border. Lightly score the inside edge of the border with a knife and prick the center area with a fork.
Bake until puffed and golden, about 8 minutes.
In a small bowl, mix ricotta, goat cheese, Boursin, and 1 teaspoon of honey until smooth. Spread the mixture evenly inside the tart borders.
Arrange the fig quarters over the cheese and bake for 5–6 more minutes, until the cheese softens and the pastry is golden brown.
Remove from oven and sprinkle thyme leaves on top. Add arugula.
Drizzle remaining honey over the tart and slice into portions for serving.
Replace figs with fresh peaches or pears for a seasonal twist.
Add a sprinkle of crushed pistachios for texture and color.
Use all-ricotta cheese if you prefer a milder flavor.
Add a light balsamic glaze drizzle instead of honey for a tangy finish.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the tart on a baking sheet and warm in a 350°F oven for 8–10 minutes until crisp again. Avoid microwaving to preserve the pastry’s flakiness.
FAQs
How do I know when the puff pastry is done baking?
It should be golden brown and slightly puffed along the edges.
Can I use dried figs instead of fresh?
Yes, but soak them in warm water for 10–15 minutes first to soften.
Can I make this tart ahead of time?
You can bake the crust and prepare the cheese mixture in advance, then assemble and bake before serving.
Is this tart suitable for vegetarians?
Yes, it is vegetarian-friendly as long as you use vegetarian cheeses.
What can I use instead of Boursin cheese?
You can substitute it with cream cheese mixed with garlic and herbs.
Can I freeze the tart?
Freezing is not recommended as puff pastry can lose its crisp texture when thawed.
What type of honey works best?
Wildflower or acacia honey complements the figs beautifully.
Can I make this tart gluten-free?
Yes, use gluten-free puff pastry available in many grocery stores.
How can I prevent the pastry from puffing too much in the center?
Pricking the center with a fork before baking helps control the puffing.
Can I serve it cold?
Yes, it tastes great at room temperature or slightly chilled.
Conclusion
This fig, ricotta, and honey tart is a perfect blend of elegance and simplicity. With its flaky crust, creamy cheese base, and luscious fruit topping, it’s an impressive yet approachable dish that suits any occasion—from brunch gatherings to light dinners.
This elegant tart pairs creamy ricotta, goat cheese, and Boursin with fresh figs on golden puff pastry, topped with thyme, arugula, and a drizzle of honey. It’s a quick yet sophisticated dish ideal for entertaining or a light meal.
Ingredients
1 sheet frozen puff pastry, thawed
4 tablespoons ricotta cheese
1 tablespoon goat cheese
2 tablespoons Boursin cheese
1¼ teaspoons wildflower honey (divided)
2¼ fresh figs, stemmed and quartered
1 teaspoon fresh thyme leaves
Small handful of arugula
Instructions
Preheat oven to 475°F (245°C). Line a baking sheet with parchment paper and place the thawed puff pastry on it.
Fold the edges of the pastry inward by about ½ inch to create a border. Lightly score inside the border and prick the center with a fork.
Bake for 8 minutes until puffed and golden.
In a bowl, combine ricotta, goat cheese, Boursin, and 1 teaspoon honey until smooth. Spread the cheese mixture inside the tart borders.
Top with quartered figs and return to the oven for 5–6 minutes until figs soften and pastry is golden brown.
Remove from oven and sprinkle with thyme. Top with arugula.
Drizzle remaining ¼ teaspoon honey over the tart and slice to serve.
Notes
Score and prick the pastry to prevent excessive puffing in the center.
Use vegetarian cheeses to make this tart fully vegetarian-friendly.
Soak dried figs in warm water for 10–15 minutes if using in place of fresh.
Boursin can be replaced with herb-seasoned cream cheese.
Tastes great warm, at room temperature, or slightly chilled.
