Fig and Blue Cheese Tart



It’s officially Fall and we’re all back in the kitchen. After a New York City visit to make new food friends and attend some Wine and Food Festival events, I’m roasting the Brussels sprouts from ripe stalks in my garden. Jill is doing beautiful things with beets and apples and Shelby is making some local squash sparkle in this gratin. And, inspired by the west coast fig harvest, Denise has shared a tart we’ve all fallen for… What are you doing with figs this Fall? -Maggie

Late August brings anticipation of fig season to our home.   I anticipate seeing the first basket of ripe figs make their market appearance, and I tend to seek them out anxiously the entire month.   This summer, I finally found these little gems towards the end of August and was completely overjoyed with glee.   I carefully hand-picked the plumpest ones I could find, and laid them carefully in a brown paper bag.   All the way home, I thought about how I was going to pour a glass of wine, sit out back, and savor the succulent flavor of each sweet   bite.   Unfortunately, this first time was a bit of a disappointment;   dry, seedy, and not very succulent.   A bowl of figs and not one was worthy of being eaten.

Over the next couple weeks, I reluctantly purchased a few figs here and there.   Once it started heating up around the Bay Area, the figs slowly started becoming plumper, moister and full of flavor.   Figs started becoming a regular guest over at our kitchen island, and we were enjoying them daily.   Most often we enjoyed them simply by nibbling on them as a snack or along side some cheese while making dinner.

If the figs lasted long enough to make it into a recipe, one of my favorites is this savory tart.   Creamy blue cheese cradles the sugary figs;   they are the perfect marriage and there really is no comparison.     As the blue cheese bubbles while baking, the figs gently burst and their jammy sweetness oozes over the tart.   This savory tart is lovely served as a starter for a special meal or on its own when served with a simple green salad.

Fig and Blue Cheese Tart


  • 1 package of puff pastry or enough tart dough for 8” tart pan
  • 2 tablespoons butter, melted
  • 4 ounces blue cheese
  • 2 tablespoons half and half
  • 1/2 teaspoon freshly cracked black pepper
  • Enough figs to cover the bottom of your tart pan, cut them in half
  • 1 teaspoon fresh thyme, minced
  • Drizzle of olive oil
  • Chestnut honey


  1. Heat oven to 375.
  2. Butter the bottom and sides of your tart pan with the melted butter. Roll out the dough into a large circle, about an inch bigger then your pan. Pat the dough into the pan and trim the extra dough that hangs over the sides.
  3. Combine the cheese, half and half and pepper in a bowl. Mash with a fork. Spread evenly over dough. Arrange the figs over the cheese mixture alternating cut side up and cut side down. Sprinkle with the fresh minced thyme and drizzle olive oil over the top.
  4. Bake for 15 - 20 minutes, until crust is golden, and the figs are plump and the cheese is slightly bubbly. Remove from oven. Let cool for 10 - 15 minutes. Just before serving drizzle a small amount of honey over the top of the tart. Serve. Eat.
All photos styled and shot by Denise Woodward.

Eat Boutique is an award-winning shop and story-driven recipe site created by Maggie Battista. After hosting pop-up markets for 25,000+ guests, Maggie is now focused on opening her first permanent Eat Boutique​–​a food​-​retail concept space ​with a new way to the very best food. Her second cookbook, A New Way to Food: Recipes That Revamped My Pantry & Made Me Love Me, At Last, will be published by Roost Books/Penguin Random House in 2019. Her first cookbook, Food Gift Love, features more than 100 food gift recipes to make, wrap, and share and is available wherever you find favorite cookbooks.

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  • Dawn

    Yum, Yum.  Can’t wait to make!!  I’m running to the market now.  Thanks Denise and Laudalino.

    • Ellemichele1252

      Sounds delish, but I have a couple of questions!!  I don’t think we get figs here in North Carolina, even in late August and I have never heard of chestnut honey.  Can these items be ordered online or do you have any suggestions????  Please help…I would love to be able to make this recpe and wow my boyfriends family for once!!

      • Hi Michele: Thanks for your comment.

        You can buy both figs and chestnut honey online. The figs are slightly out of season but if you search for ‘figs’ and ‘online’ and ‘california’ you should find some resources. I have to say that I made this with red seedless grapes and it was also delicious.

        Chestnut honey is available everywhere, even on Amazon. But there’s also a good one on the Zingerman’s site. But a drizzle of regular honey would be just fine here too. It’s totally ok to improvise.

        Good luck!! xox

  • Chez Us

    Dawn, let us know what you think of this recipe.  Will you be eating it as an appetizer or making this savory tart a meal?  

    • Dawn

      I’m making for lunch today with a side salad.  I’ll let you know how it turns out.  I’m sure it will be awesome.

    • Dawn

      It was AWESOME!!!!  Now going to make as appetizer for Thanksgiving.  Thank You.

  • SO pretty! I admit to having purchased figs earlier this fall on a whim, thinking I would come up with great plans for them. Sadly, I never got around to it before they went bad. I think you have inspired me to seek them out again- I’d love to serve this as an appetizer.

  • Chez Us

    Shelby, we have the problem of finishing them before they make it into a recipe.  I hope you will seek out some fall figs and try this recipe.  Let me know what you think!

  • Beautiful! I’ve been eyeing the figs, but not sure what to do with them. You’ve inspired me to make it this weekend, part of my wear-your-elastic-pants (Canadian) Thanksgiving dinner. Will serve as an appetizer!

  • Chez Us

    Jill – definitely serve as an appetizer.  A nice glass of bubbly or syrah goes nicely with the figs and blue cheese.  Let me know what you think, and happy Thanksgiving!

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  • I made this as a sort of pizza on pizza dough. With no figs around, I used plump sweet red grapes. I topped my pizza/tart with some lightly dressed arugula with organize zest and it was a great weekend lunch. I’m definitely making this for Thanksgiving, a great little bite as people walk in and grab a glass a bubbly. Thanks, Denise!

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  • Love this serie of photos! And figs, oh figs!

    • Isn’t it just lovely? Denise knows how to snap a photo or a hundred. 🙂

  • Any thoughts on a substitute for blue cheese if it’s not a favorite? Goat cheese maybe?

    •  I’ve made this with goat cheese and it’s delicious! xox