Description
These Goat Cheese and Fig Puff Pastry Tarts are the perfect combination of sweet and savory flavors. The buttery and flaky puff pastry provides the ideal base for the tangy goat cheese, sweet fig jam, and rich caramelized onions. Topped with fresh thyme, these tarts are elegant appetizers perfect for any occasion. Whether made with homemade or store-bought puff pastry, they’re quick, easy, and absolutely delicious.
Ingredients
Units
Scale
Puff Pastry & Base
- 1/2 batch rough puff pastry or classic puff pastry (or store-bought)
- All-purpose flour (for work surface)
- Egg wash (1 egg whisked with 1 teaspoon of water or cream)
Filling
- 1 cup fig jam
- 1/2 cup prepared caramelized onions, rough chopped
- 4 ounces goat cheese
- 6–10 sprigs of fresh thyme
Instructions
- Prepare the Puff Pastry
Prepare the rough puff pastry or defrost a frozen puff pastry sheet. If homemade, you will only need half the batch; the rest can be frozen for future use. Alternatively, you can double the filling to make approximately 32 bite-sized tarts. - Preheat the Oven
Preheat your oven to 400ºF (200ºC) and position the oven rack in the middle. Line a baking sheet with parchment paper to prevent sticking. - Roll and Cut the Pastry
Roll out the puff pastry on a floured surface to approximately ⅛-inch thickness, or about a 10-by-14-inch rectangle. If using store-bought pastry, follow package instructions to lay it flat on a lightly floured surface. Use a 2-3/4-inch circle cutter to stamp out at least 16 pastry circles. Avoid rerolling scraps and reserve them for a different purpose. - Dock the Pastry
Using a smaller 2-inch cutter, make an indentation in the center of each circle (do not cut through). Then, dock the center using a fork to prevent excessive puffing during baking. - Prepare for Baking
Arrange the dough circles evenly on the parchment-lined baking sheet. Brush each pastry with a thin layer of egg wash and place a heaping teaspoon of the caramelized onions in the center circles. Refrigerate or freeze the pastry while preparing the remaining ingredients. - Prepare the Goat Cheese and Fig Jam
Cut the goat cheese into ½-inch pieces and optionally roll them into neat balls. Keep the goat cheese refrigerated until needed. Place the fig jam into a piping bag or a Ziploc bag for easy application. - Bake the Puff Pastry
Bake the chilled puff pastry rounds for 12 minutes, or until the pastry is puffed but not yet golden. Quickly use the back of a piping bag or a small cookie cutter to flatten any overly puffed areas in the center. - Add the Fillings
Pipe approximately 2 teaspoons of fig jam into the center of each pastry. Place a piece of goat cheese on top of the jam. - Bake Again
Return the pastries to the oven and bake for an additional 5-8 minutes, or until the pastry is golden and the goat cheese is slightly puffed. - Garnish and Serve
Remove the pastries from the oven and cool slightly on the tray before transferring to a wire rack. Sprinkle fresh thyme leaves on top of each tart and serve warm or at room temperature.
Notes
- Homemade puff pastry offers exceptional flavor and flakiness, but store-bought puff pastry works wonderfully for convenience.
- The caramelized onions can be omitted if desired. Without them, the tarts will still taste delicious with the sweet and tangy fig-and-goat-cheese combination.
- For bite-sized tarts, use a smaller cutter. Small tarts will yield more pieces but may bake slightly faster, so adjust times accordingly.
- These are best enjoyed fresh on the day they are prepared. Leftovers can be refrigerated or frozen and reheated in a toaster oven to maintain crispiness.
- To pipe the jam efficiently, use a Ziploc bag if you don’t own a piping bag. Snip a small corner off for even distribution.
Nutrition
- Serving Size: 1 tart
- Calories: 145
- Sugar: 6g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 9g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
