This recipe appears in:Sunday Brunch: Fig and Goat Cheese Tarts
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- 1/2 pound frozen puff pastry, thawed
- 1 egg, beaten
- 2 teaspoons fig jam
- 1/4 cup soft goat cheese
- 4 dried figs, thinly sliced
- 4 sprigs thyme, leaved finely chopped
- Kosher salt and freshly ground black pepper
Adjust oven rack to middle position and preheat to 375°F. Cut puff pastry into 4 squares. Brush edges of each piece with beaten egg and fold puff pastry over itself to make a 1/2-inch border, sealing with your fingers.
Spread 1/2 teaspoon fig jam in center of each tart top jam with 1 tablespoon goat cheese, then top goat cheese with sliced dried figs. Sprinkle each tart with chopped thyme and bake for 12-15 minutes, or until cheese is soft and pastry is brown.
Remove from oven and allow to rest for 5 minutes before serving.