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Fig, Ricotta, and Honey Tart : The Wimpy Vegetarian
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5 from 1 vote

Fig, Ricotta, and Honey Tart

Cuisine: Appetizer


  • 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


  • 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.