Honeyed Fig and Goat Cheese Tart
This is a simple but stunning way to enjoy fresh figs. When figs aren’t available, you can make this tart with other fresh fruit, such as apricots, pears, or strawberries.
Serves 6 to 8
Unbleached all-purpose flour, for dusting
1 sheet (half of a 17.3-oz. package) frozen puff pastry, thawed overnight in the refrigerator
4 oz. fresh goat cheese, softened
1/4 cup honey (preferably dark)
8 ripe fresh figs (6 if large), preferably 4 black and 4 green, stemmed and quartered lengthwise
1/2 tsp. finely chopped fresh rosemary
Position a rack in the center of the oven and heat the oven to 475°F.
Lightly dust a sheet of parchment with flour. Unfold the pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator. Bake until the center is golden-brown and puffed, about 9 minutes.
Meanwhile, combine the goat cheese and 2 Tbs. of the honey in a medium bowl.
Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on top of the cheese, alternating colors if you like. Sprinkle with the rosemary and 1/8 tsp. salt. Bake until the rim of the pastry is pastry is golden-brown, about 7 minutes.
Drizzle with the remaining 2 Tbs. of honey and cool for about 15 minutes before slicing and serving.