“California figs! Get ’em while you can!” Said Trader Joes. Don’t have to tell me twice! I’m on it. In a heartbeat. They looked magnificent.
Once I bought them though…what to dooooo….oh of course!!! Cheese (because we know my love of cheese), puff pastry, more cheese, herbs and honey. YES! All about it.
These tarts are unbelievably simple to make and will make even the most cautious “ew figs” eater, well, eat their words!! I really cannot express this enough. SO EASY SO GOOD! Especially right out of the oven, topped with some honey and fresh thyme….And I mean, puff pastry. Buttery, light, yet every so slightly crunchy. I could basically just eat the pastry. Any excuse really. But let’s top it with fresh flavorful figs and spreadlable, delectable cheeses shall we?
Buttery puff pastry, covered in mascarpone, topped with figs, goat cheese, fresh thyme, and then drizzled with honey and a pinch of salt. 10 minute prep, 7 simple ingredients, what’s not to love??Print
- 1 puff pastry sheet, homemade or store bought, thawed
- 1/2 lb fresh figs, cut into 1/4 inch slices
- 4 oz mascarpone cheese
- 1/4 cup classic chèvre goat cheese, crumbled
- 1 tablespoon fresh thyme leaves
- 1–2 tablespoons clover honey
- 2 teaspoons coarse salt
- Preheat oven to 375˚F.
- Line a cookie sheet with parchment paper and lightly dust with flour. Place puff pastry sheet on top of the dusted paper. Poke the puff pastry a few times with a fork.
- Gently spread mascarpone cheese in a thin layer on top of the puff pastry.
- Lay fig slices on top of the mascarpone. Sprinkle with the goat cheese and on a middle rack in the oven.
- Bake for 20 minutes, until puff pastry has risen around the figs and turns golden brown.
- Cool for 5 minutes. Drizzle with honey and top with thyme leaves and salt. Serve warm.