Fig & Goat Cheese Tartlet


January – Argentine Torrontes

Fig & Goat Cheese Tartlet

Yield: 1 Serving



● 1 cup unsalted butter
● 2 cups all purpose flour, sifted
● ½ tsp salt
●1/2 cup water, chilled

Caramelized Onions
● 1 small onion, finely chopped
● 1 tbsp unsalted butter
● kosher salt to taste

Red Wine Stewed Figs
● 4 dried Mission figs (use fresh figs when they are in season), cut into quarters
●1/4 cup red wine
● 1 sprig thyme
● 1 small shallot, sliced

Remaining Tart Toppings
● 1/3 cup goat cheese, crumbled
● 1 sprig thyme, leaves removed from stalk



Freeze butter for 1 hour.
Grate butter on the large side of a stand up box grater. Add butter into flour and toss until evenly distributed.
Dissolve salt into the very cold water. Add water to flour. Toss until dough comes together.
Wrap in saran wrap and chill in fridge for at least 2 hours.
Roll dough to ¼ inch thickness. Cut into 4 ½ inch diameter circles and prick each round lightly with a fork. Transfer pastry rounds onto a parchment lined cookie sheet and rest in the fridge for 1 hour.

Caramelized Onions
Cook the onions with the butter and salt over low heat until onions are soft and golden brown. Cool and set aside.

Red Wine Stewed Figs
Put the figs, wine, thyme and shallot into a small pot.
Bring to a boil, then turn heat down to low and simmer for 5 minutes. Turn off heat and let sit for another half an hour. Set aside until you are ready to assemble the tart.

Tart Assembly
Preheat oven to 375F.
Spread the caramelized onions evenly over each tart shell.
Remove the figs from the wine and pat dry. Arrange 4 pieces of fig on each tart. Evenly crumble goat cheese and sprinkle thyme leaves over each tart.
Bake 20-25 minutes or until golden brown and pastry is cooked through.

Pair with: Argentine Torrontés


Fig & Goat Cheese Tartlet