As a kid I never knew what fresh figs taste like, and what’s more, I didn’t know what they look like. Where I lived we only had dried version of them, and I grew to hate them over the childhood years, finding the flavour to be too edgy. The first time I saw a photo of fresh figs in some food blog I thought this is the most photogenic fruit ever, but was still very suspicious about the taste. And only about 4 years ago I first tried them from Boqueria market in Barcelona… now that brought up a new food addiction in me, and I’ve been trying to get my hands on figs whenever I could.
If you are, just like me, never tried figs before, it’s definitely time to start, as they’re still in season! Perfect in salads, amazing as a topping for your morning oats (caramelized with herbs these become just heavenly!), figs are also fantastic product because they act perfectly both in sweet and savoury combinations.
Here’s a very quick put-together tart, that can be a perfect dinner, if served with a green side salad, or a mouth-watering bite for your wine evening.
- 1 sheet puff pastry (400grams)
- 6 ripe figs
- Fresh thyme
- 100 grams Gorgonzola (I think any blue cheese will work)
- Splash of Olive oil
- Sea salt (I used pink himalayan)
- Wildflower honey
- Pine nuts
- 1. Pre-heat the oven to 200° Celsius.
- 2. Roll out the pastry about 0.5cm thick, make small borders by pinching the edges slightly, and brush it lightly with olive oil
- 3. Cut figs into circles and arrange them evenly all over the pastre
- 4. Sprinkle lightly with sea salt, then add honey and chopped thyme
- 5. Crumble cheese and pine nuts all over the tart, and add more thyme springs
- 6. Bake for about 25 minutes, or until pastry is crisp and golden.