Description
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.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 slice (1/4 of tart)
- Calories: 270
- Sugar: 8g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg
