Rosemary, Black Pepper Fig & Cheese Tart

July 12, 2015


Hey y’all! So glad to finally make it to Sunday night. Summers seem to bring on the most jam packed weekends. And my old lady heart just needs a rest. And some serious treats.

It’s all about the figs right now. We are in prime summertime fig season, and it’s so exciting! My biggest problem is that I haven’t been able to make my figs last long enough. I eat them almost immediately. They go on everything y’all. I can’t take it! Okay, yes I can take it. 

So recently I’ve been testing the best tart crust recipes. It can actually be really hard to find the perfect crust. The amount of crust recipes you’ll go through in your life will astound you. There are so many variations on simple crust recipes… I’ve made at least a dozen different galette, tart, and pie crust recipes at this point. Each recipe seems exactly the same, but they aren’t. And that’s depressing.

If we are talking about tart crust, I actually like a crust that is so flaky that sometimes you have to piece the tart crust together as dough. So fair warning now, if you don’t want a thin, flaky crust on your tart – this is not the tart recipe for you. I do promise that it’s an excellent butter crust though… in my humble opinion. 


So with all my fig obsessing, I thought a fig tart might just be the thing. In case you’re wondering, this tart has a lot of a dairy going on. I swear it’s delicious though. The tart is literally an easy layer of goat cheese, creme fraiche, honey, figs, black pepper. Now I know what you’re thinking… holy expletive, this is going to be rich. Yes, yes it will be. But just trust me.

Here are some tips and tricks before you get started. Don’t cry if this crust brakes on you while you roll it out. You can piece this together. I once cried over a pie crust that I couldn’t pick up… that was a big waste of time and wrinkle lines. My forehead will never fully recover from that afternoon! Don’t be that pull-back-cut-outperson that cries over their crust. Just patch it in your pan and move on. All will be ok!

When you’re making this dough, you want to blend the dough, try not to overdo it. If your
dough becomes more like a cookie dough texture, just stop blending. It’ll all be fine, you’ll just need to patch this dough together in the pan. You really only need a minute or so to get the dough perfectly blended if you are using a stand mixer. If you’re blending by hand it will probably take a few extra minutes. And kudos to you for going old school.

Once you’ve got your dough combined, and it’s been refrigerated for at least 30 minutes, roll it out and put it in your pan. You’re going to layer goat cheese over the dough. Go ahead and break up the goat cheese and sprinkle it evenly on the crust. You don’t need to make it perfect. Once all the goat cheese is sprinkled on the crust, you can (it’s perfectly acceptable to leave the goat cheese sprinkled though if you don’t want to get messy fingers… I get manicures too. I know how it is) pat the goat cheese down to create a thin layer. Top this layer with crème fraîche. Top the crème fraîche with a layer of honey. Top the honey with figs and black pepper. Remember to add your rosemary to the tart about 10 minutes before the tart is done baking. Can you say yum! 

Fact: black pepper is great on anything, especially fruit. If you haven’t tried it just do me a favor and give it a go. You can go light on the black pepper if it’s your first time. No one will judge you.


1 tart (4.25 x 13.75 in.)



1 egg yolk

2 tbsp ice water

1 tsp vanilla extract

1 1/4 c unbleached all-purpose flour

1/3 c sugar

1/4 tsp salt

8 tbsp (1 stick) cold unsalted butter, cut into 1/4-inch cubes


6 figs, cut in half

4 oz goat cheese

4 oz Crème fraîche

5 tbsp honey

1 sprig rosemary

black pepper

1. In a small bowl, stir together egg yolk, water and vanilla. Set aside.

2. In a stand mixer (preferably use the flat beater), stir together flour, sugar, and salt in mixing bowl. Add butter and beat on medium-low speed until you have a coarse meal. Add egg mixture and beat until the dough just pulls together. If you’re dough is starting to become a cookie dough texture you’ve gone too far! But not to worry you can still work with that.

3. Transfer dough to a work surface. Pat into a disk, cover with plastic wrap and let sit for about 30 minutes in the fridge. You can freeze this dough for up to a month. I see you, overachievers.

4. Preheat oven to 400° F. Roll out your dough so that it is just bigger than your pan. Here’s the tricky part. If you went a bit too hard on your dough, it may not roll out as easily or be able to be picked up as easily. It might break apart. Not to fear! You can easily piece your tart dough together in the pan. No one will know once you bake it. Place dough in pan, patting the dough into the sides. You want just a like bit of extra dough to stand up at the ends. Or you can curl the dough over to get a cute little edge if you so desire.

5. Layer the dough with goat cheese. Crumble and pat goat cheese down. It doesn’t have to be perfect.

6. With a spatula, spread creme fraiche over the goat cheese. Top creme fraiche with honey. Top honey with figs. Season with black pepper.

7. Place tart in oven. Bake for 15 minutes. Add rosemary. Bake for about 10 minutes or until crust is golden brown.

8. Remove from oven, garnish with additional rosemary, pepper, and honey as you see fit. Serve warm.

And just like that you’ve got yourself a Rosemary Black Pepper Fig & Cheese Tart. I hope you share… with me.


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