logo
Food Advertising by
logo
Food Advertising by

The Wimpy Vegetarian

Mostly vegetarian recipes

  • Home
  • About
    • About Susan
    • Link Love
    • Privacy Policy
  • Recipe Index
  • Essential Pantry
    • Brown Sugar
    • How to Cook Dried Chickpeas (And Other Legumes)
    • How to Cook Lentil Beans
    • Quinoa
    • Reduced Balsamic Vinegar
  • Work With Me
    • Partnership Opportunities
    • Media Kit
  • Contact Me

Fig, Ricotta and Honey Tart

August 22, 2012 17 Comments

Email to someone
email
Print this page
Print
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Google+
Google+
Share on LinkedIn
Linkedin
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Gorgeous tart of fresh figs, goat/ricotta cheeses, honey, and proscuitto, all presented on a puff pastry sheet.

Fig, Ricotta, and Honey Tart : The Wimpy Vegetarian

I know my limits better these days than in my youth, although some who know me may beg to differ.  I’ve always liked to push myself as far as I could– both physically and mentally, and have learned best by my own mistakes. It’s something I’m hard-wired for, and changing that would be like asking a fish to stop swimming.


One of the ways this shows up in my life is through hiking. I love to hike, and enjoy hiking solo. It’s a time of quiet reflection surrounded by nature, allows my soul to catch up with the rest of my life, and is a vital time for me to regain a center of calm, like slipping into the eye of the hurricane my life feels at times. I began almost 20 years ago with short hikes on a local, well-travelled trail. Over time, this new hobby became an opportunity to explore the expansive trail system in my area; and now that we’re spending time in the mountains around Lake Tahoe, my hiking has expanded into bear territory, and paths more than 6500 feet above sea level.

Yesterday, under the recommendation of a well-meaning friend, I attempted a hike at Squaw Valley ski area that leads from the grassy base of the mountain, up rock-filled paths, and sheets of granite boulders, to Shirley Lake. The guidebook I tucked into my backpack labeled it a moderate hike, and compared to getting to base camp on Everest, I’m sure that’s true. It was grueling with the thousands of rocks I traversed, blue lines painted on rocks along the way to point me to the trial, as I scaled approximately 1500 feet over 2.8 miles (depending on which guidebook you read). Closing in on my goal, I realized I wasn’t going to make it to Shirley Lake. I was navigating up a series of gigantic boulders slanted at a 30-degree angle with a few other people I met on the trail toward what we thought (hoped) was the final ridge. About 250 feet short of the ridge, I stopped to check my GPS. I could see I had a short bit of climbing ahead of me, and that I was close. But upon checking in with my body, I was forced to acknowledge my tired legs and fatigued body.  As I peeled a banana to refuel, my strong desire to reach Shirley Lake battled with my awareness that I needed to have enough energy to safely make it back down over literally a mountain of rocks. I ultimately made the decision to turn around for the two-hour scramble I knew was ahead of me to get back to my car.

As I began my descent, fellow hikers urged me back, and said I couldn’t turn back now when I was so close. But one of the things that occurred to me was that in a world that rewards those who attain their goals, and drive themselves to their limits — that all this charging seems out of kilter with what draws me to hiking. I would have loved to have seen Shirley Lake, but I hike more for the journey than the destination, even if it’s a rocky journey. Shirley Lake isn’t going anywhere anytime soon, and maybe next time I’ll actually get there. But if I don’t, I’m still going to enjoy the day spent in glorious nature.

Today as I rest my legs, I wanted a dish to make me feel pampered, and this one did the trick. It’s easy to make, and can be served as an appetizer for a party or for a satisfying lunch.

Fig, Ricotta, and Honey Tart

Print Add To Shopping List


Ingredients

  • 1 sheet frozen puff pastry, store bought
  • 4 tablespoons ricotta cheese
  • 1 tablespoon goat cheese
  • 2 tablespoons your favorite Boursin cheese
  • 1 1/4 teaspoons honey (I used wildflower honey)
  • 2 1/4 figs, stemmed and quartered
  • 1 teaspoon fresh thyme leaves
  • small handful of argula
  • 2 slices proscuitto (optional)

Instructions

Thaw the puff pastry according to the package directions.

Preheat the oven to 475 degrees F. Place the puff pastry on a piece of parchment paper on a baking sheet. Fold the edges of the puff pastry over on itself to form a 1/2" border along all four sides of the sheet. With a sharp knife, gently score the puff pastry along the inside edge of the folded over border, and prick the pastry inside the borders with a fork at 1" intervals.

Bake until puffed and golden brown in color, about 8 minutes at sea level; 11 minutes at 6500 feet above sea level.

In a small bowl, combine the cheese and 1 teaspoon of the honey. Mix well with a fork to form a smooth spread. Spread the cheese inside the borders of the puff pastry, and arrange the fig quarters on top. Return to the oven for 5 - 6 minutes at sea level until the cheese is very soft and the rim of the pastry a golden-brown; 8 - 9 minutes at 6500 feet above sea level.

Remove from the oven and sprinkle the thyme over the tart. Tear the proscuitto, if using, into small long pieces and arrange on the tart. Add the arugula.

Drizzle the remaining honey over the tart from the tines of a fork.

Slice with a pizza slicer so there is one fig quarter per piece, and serve.

by The Wimpy Vegetarian

Email to someone
email
Print this page
Print
Share on Facebook
Facebook
Tweet about this on Twitter
Twitter
Pin on Pinterest
Pinterest
Google+
Google+
Share on LinkedIn
Linkedin
Share on StumbleUpon
StumbleUpon
Share on Yummly
Yummly

Filed Under: Appetizers, Easy Entertaining, Easy Summer Entertaining, Entertaining, High Altitude Baking, Lunch, Make Ahead Tagged With: brunch, easy, entertaining, Figs, honey, lunch, puff pastry, ricotta cheese, tart

« Chickpeas, Garlic and Olives
Healthy No-Cook Fudge with Peanut Butter »

SIGN UP!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Romanesco sautéed with apples, scallions, and garlic, and tossed with pasta and a curry cauliflower sauce.
Spiced cookies made with persimmon and dotted with dried figs for the holidays. High altitude instructions included.
Old-fashioned potato gratin with garlic, rosemary, and Gruyere cheese. Perfect make-ahead dish for a buffet dinner.
Brussels sprouts gratin with quinoa, bacon, and dried cranberries, topped with maple-butter breadcrumbs and pine nuts.
Gluten-free chocolate chip cookies made with chickpea (garbonzo bean) flour, with a slight tang from a little gluten-free miso.
Pumpkin-shaped hand pies filled with apples, ginger, cinnamon and cardamom. Perfect kids treat for Halloween.

Comments

  1. TasteFood says

    August 22, 2012 at 4:15 pm

    Lovely tart. That is a sumptuous destination in itself.
    TasteFood recently posted..Warm Smoked Salmon Salad TartinesMy Profile

    Reply
    • The Wimpy Vegetarian says

      August 22, 2012 at 4:37 pm

      Thanks Lynda!
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  2. lizthechef says

    August 22, 2012 at 5:38 pm

    Susan, dear, I don’t know whether to give you a good shake, as my mom used to say, or be grateful that you survived! On another subject, I have some frozen puff pastry needing direction – sounds like Labor Day Weekend brunch. Still in awe/shock of your daunting hike…
    lizthechef recently posted..Grandma’s Recipe of the Month – Mrs. Gordon’s Date Nut BreadMy Profile

    Reply
    • The Wimpy Vegetarian says

      August 22, 2012 at 5:54 pm

      I know, I know, but like I wrote – I’m hardwired for this kind of stuff. It invigorates me 🙂 Crazy, though, I’ll agree. And there were about 50 people on the trail with me, so if anything had happened, I wouldn’t have been alone for long. Anyway, I hope you give it a try – it’s really good and soooo easy to make.
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  3. apuginthekitchen says

    August 22, 2012 at 6:46 pm

    Glad you listened to that inner voice and knew when to stop and turn back. Sometimes we just have to acknowledge limitations even if we don’t want to. Sounds like you had a nice hike and that is an accomplishment in and of itself. Your tart is beautiful and sounds delicious, the perfect treat after your adventure.
    apuginthekitchen recently posted..Sticky Glazed Baby Back RibsMy Profile

    Reply
    • The Wimpy Vegetarian says

      August 22, 2012 at 6:54 pm

      Thanks so much Suzanne. It was a really lovely day – I felt whole again when I was finished :-).
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  4. Choc Chip Uru says

    August 22, 2012 at 10:32 pm

    The flavour combo in this tart is superb 😀

    Cheers
    Choc Chip Uru
    Choc Chip Uru recently posted..My… sniff… last post…My Profile

    Reply
    • The Wimpy Vegetarian says

      August 23, 2012 at 3:00 pm

      Thanks so much CCU!!
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  5. Renee Dobbs says

    August 23, 2012 at 7:17 am

    All I needed to see was puff pastry and then the rest of the ingredients were just a total bonus! Yum, yum, and more yum.
    Renee Dobbs recently posted..Fried OkraMy Profile

    Reply
    • The Wimpy Vegetarian says

      August 23, 2012 at 3:11 pm

      Thanks so much Renee!! Now that I’ve broken down and bought puff pastry instead of making my own and freezing it in batches, I’m finding all kinds of ways to use it 🙂
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  6. Norma Chang says

    August 23, 2012 at 8:24 am

    I agree with the commenter above and am glad you listened to your body.
    Your fig tart looks gorgeous. I still have figs on my tree, so the tart is a making in the future.

    Reply
    • The Wimpy Vegetarian says

      August 23, 2012 at 3:18 pm

      Oh Norma, your yard must be absolutely amazing with all you’re growing. And to have figs would be wonderful. I make fig jam with fresh figs all the time too. Hope you give this little tart a go, it’s so easy and good!
      The Wimpy Vegetarian recently posted..Fig, Ricotta and Honey TartMy Profile

      Reply
  7. Suzanne perazzini says

    August 24, 2012 at 1:38 am

    I love tarts and this one looks delicious. I applaud you your energy for those hikes and I agree that the journey can be just as, if not more important than the destination.
    Suzanne perazzini recently posted..Potted Mince & Cheese PiesMy Profile

    Reply
  8. Tom @ Waegook Tom says

    August 26, 2012 at 3:16 am

    I love the intro and the background here. I won’t lie and say that hiking is something I enjoy doing on a regular basis, but you’re right about it being able to give you a sense of calm. I completely get you about turning back around, as well. I did a similar thing when hiking the largest mountain here in South Korea (Halla-san), but that was more due to a phobia…but I had to listen to what my body was telling me.

    The recipe sounds absolutely scrumptious. I adore figs, and the combination with honey and ricotta sounds heavenly! Thanks so much for sharing 🙂
    Tom @ Waegook Tom recently posted..Six Unmissable Korean MoviesMy Profile

    Reply
  9. gluttonforlife says

    August 26, 2012 at 9:30 am

    Try, try again, Susan! There is something about conquering that next peak that compares to no other feeling.
    gluttonforlife recently posted..The Living Is EasyMy Profile

    Reply
  10. Russell van Kraayenburg says

    August 27, 2012 at 3:53 pm

    This tart sounds incredible! Such a wonderful combination of flavors. Yum!
    Russell van Kraayenburg recently posted..Grape Jelly Filled Honey Lemon DoughnutsMy Profile

    Reply

Trackbacks

  1. Fig, Ricotta and Honey Tart « Living Well says:
    August 23, 2012 at 1:16 pm

    […] Posted on August 22, 2012 […]

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

CommentLuv badgeShow more posts

logo
Food Advertising by
I'm a mostly vegetarian married to a mostly carnivore and am on a constant hunt for healthy, delicious recipes we'll both like. Most recipes here are vegetarian with tips for adding meat or fish for the meat-eaters at the table. Whether you're vegetarian, or just wanting to eat less meat, I hope you'll find inspiration here to try something new for your own table, even if you're sharing it with someone with different eating preferences.

READ MORE //

Sign Up!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Search

Categories

Archives

Purchase My Current Favorite Cookbooks

Purchase My Favorite Kitchen Tool

logo
Food Advertising by

Party Appetizers

Healthy butternut squash soup with apple cider & crème fraîche.
15-Minute Chile con Queso Dip with jalapeño, onion, garlic, cheddar and Jack cheeses, and salsa.
Bites of potato stacks, nacho style with cheese, black beans, salsa, avocado and a dollop of sour cream.
Balsamic Mushrooms Stuffed with Miso Mashed Potatoes
Fig jam spiced with cardamom, cinnamon, ginger, and nutmeg. Perfect for fall.

More Appetizers ⇨

Idaho Potato Commission Harvest Tour Graduate
Idaho Potatoes Featured Blogger

Sign Up!

You like vegetables? Me too! Keep up to date, get exclusive recipes & don't miss a single delicious thing!

Archives

Categories

Search

All content copyright © 2015 The Wimpy Vegetarian | Logo & blog design by Peppercorn Creative.