I’ve used Pepperidge Farm Puff pastry here and let it thaw overnight in the refrigerator. If you forget to thaw overnight, just let it sit on the kitchen counter for 30 minutes. Does that seem too long? LOL You can thaw it in the microwave for 30 seconds. Keep it in the original wrapping paper. Since there are two sheets in each package, plan on using both of them if you use this method. Two tarts? Sounds good to me!
I often get asked if you can used dried figs. Here is the thing, they are obviously dried and slightly hard. If you use dried figs, you are going to get a completely different taste and texture profile BUT it does work if you soak your figs first. You could soak them in apple juice, brandy, marsala or white wine (if you want a kick) or just plain water if you don’t have a subsitute that works for you. Let them soak for about 30 minutes then press out the excess liquid and slice. Proceed as outlined in the directions.
I love to drizzle honey on this but a great substitute would be a balsamic glaze. You can buy a bottle in the vinegar isle or make your own. To make your own, just heat about 1/4 cup of balsamic vinegar on the stove in a small pot until boiling. Let boil for about 30-45 seconds. Remove from the heat and let cool about 5 minutes. The vinegar will thicken as it gets cool and will become sweeter and syrupy. Drizzle over the tart for another delicious explosion of flavor. Want to check out different flavored balsamic vinegars? Patricia and Paul offer a wide selection and I use them all. Just a high quality and fabulous product to have on hand.
To get started with this recipe, preheat your oven to 400 degrees F. Line a baking sheet with parchement paper and put to the side.
Roll out your pastry dough to about one inch wider on all sides. Using a sharp paring knife, outline the entire pastry sheet about one inch from the edges. This will create a frame around the tart that will pull up creating an edge. Don’t cut all the way through with the knife…you are just making an indentation. Place it on the parchment lined baking sheet.
To prepare your figs, rinse and dry them with paper towels. Cut off the stem end and discard. Then, slice them lengthwide into 3-4 slice each. Place them on the pastry within the border.
Sprinkle with blue cheese and pistachios and drizzle with honey. Sprinkle the thyme over the tart.
Beat the egg with about a teaspoon of water then using a pastry brush, brush the outer rim of the pastry that you created. This will give the baked puff pastry a golden brown shine when done.
Put in the oven and bake for about 25 minutes. Check to be sure it is nice and brown and the edges are puffed up.
Carefully remove the tart to a cutting board OR just cut on the baking sheet. Cut into four large squares and sprinkle with the flaky salt. While this is optional, it just brings the whole tart together. I recommend a flaky salt like Maldon Sea Salt Flakes.
Serve on individual plates or a cutting board for a more rustic look. You can also cut these into smaller squares and serve as appetizers. I personally like a full size serving with a side of my Kitchen Sink Salad for a complete meal.
If you like puff pastry as much as I do, be sure to check out 8 Recipes Using Store Bought Puff Pastry. Looking for other tasty appetizer ideas? Check out some of these which I have for lunch all the time. Enjoy.
Corn Cakes with Pineapple and Basil Salsa
Fresh Figs, Blue Cheese, Pistachios, Honey and Thyme Tart
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 Sheet of puff pastry thawed overnight in the refrigerator
- 8 – 10 Fresh figs stem cut off and fig sliced
- ¼ Cup Crumbled blue cheese
- ¼ Cup Pistachios chopped
- 2 Tbsp. Honey
- 1 Tbsp. Fresh thyme chopped
- 1 Egg beaten with a splash of water
- Flaky salt (Maldon Maldon is a favorite), to finish
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Unfold the pastry sheet and using a rolling pin, roll out the pastry about one-inch wider on all sides. Using a sharp paring knife, outline the entire pastry sheet about one inch from the edges. This will create a frame around the tart that will pull up creating an edge. Don’t cut all the way through with the knife…you are just making an indentation. Place it on the parchment lined baking sheet
- Figs: rinse and dry your figs really well. Cut off the stem end. Slice them lengthwise into about 3-4 slices per fig. Place them on the interior of the prepared puff pastry until the entire inner square is covered.
- Sprinkle the blue cheese and pistachios over the top. Drizzle the honey over the tart. Sprinkle with the thyme.
- Beat the egg with a splash of water in a small bowl. Using a pastry brush, brush that outer rim of the pastry. That will help it get golden brown and shiny.
- Bake for about 25 minutes until the crust is golden brown and the cheese is “melty”. If the crust isn’t brown, let it bake another five minutes.
- Remove the tart carefully to a cutting board. Sprinkle with flaky salt. Cut into four large squares if serving as a meal. This is great with a side salad. OR cut into small squares if serving as an appetizer.
