Fig and blue cheese tart

with honey, balsamic vinegar

and rosemary

Makes 4 servings

2 to 3 sprigs fresh


1 tablespoon olive oil

1 sheet puff pastry, thawed but still cool

1 pound fresh figs or 8 ounces dried

1 tablespoon thick balsamic vinegar, see note

1 to 2 tablespoons honey

1/3 cup blue cheese

Note: If you don’t have expensive balsamic vinegar, which is thick, just boil two tablespoons or more of inexpensive, thin balsamic vinegar until it reduces to one tablespoon.


1. Preheat oven to 375 degrees. With a mortar and pestle, crush the rosemary with the oil. Set aside.

2. Roll out the dough on a lightly floured work surface until it is 1/4 inch thick, if it is thicker than that. Fold over 1/2 inch of the pastry all the way around, to act as a dam (the tart gets a little drippy).

3. Stem, halve and arrange the figs, cut-side up, on the dough in any pattern, but make sure they are tightly nestled. With a pastry brush, generously paint the cut-side of each fig half with the rosemary oil. Sprinkle each fig with salt. Drizzle balsamic vinegar and the honey all over, making sure each fig gets a little splash. Crumble cheese all over.

4. Bake until crispy, brown and bubbling, about 25 minutes. If fresh figs don’t get enough color, cover the edges of the dough with foil and place tart under broiler until desired color is reached. Cool a few minutes before serving.

Per serving: 415 calories; 22 g fat; 10 g saturated fat; 9 mg cholesterol; 8 g protein; 51 g carbohydrate; 25 g sugar; 5 g fiber; 345 mg sodium; 107 mg calcium

—Recipe from

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