Fig Cheese Tart
This fig and goat cheese tart with pecans is flavored by fresh thyme and not that only it gets drizzle of balsamic glaze. It makes for alight lunch or an appetizer and specially when you don’t want to spend too much time on preparation.
Servings: 1 mini tart
Ingredients
- 2 Kawan paratha
- 1 ½ cup cheese blend mozzarella, pepper jack, parmesan, Asiago
- 4-5 sliced Figs
- 1 tbsp Fig Jam
- Sprigs thyme
- ¼ tsp salt
- 2 tsp balsamic glaze
- 2-3 tbsp pecans
Instructions
- Pre heat oven at 400 F. Take out the Puff pastry or Kawan Paratha, put it on a parchment lined baking sheet.
- Add desired amount of cheese, add dollops of fig jam all over the cheese, just roughly as you see in the picture. Place the sliced figs and add sprinkle very little salt if you like. Remember cheese also has some amount of salt.
- Add roughly chopped pecans. Sprinkle some thyme on top and bake it away for 20-25 minutes until cheese is all melty and bubbly and the base looks baked.
- Let it cool down just little bit, then drizzle some balsamic glaze and more thyme if you like.
- Cut into desired slices and enjoy with a side of salad and a glass of wine.
- You can serve this as an appetizer too.
Notes
- You can use any blend of cheese. Or use goat cheese, or cream cheese the most desired cheese that pairs well.
- If you serve it as an appetizer, you can ad some arugula also on top just before plating.
- It is best enjoyed the same day, but leftover can be stored and reheated in an oven or toaster oven to maintain the crispiness of the base.