Fig, goat’s cheese and rosemary tart with olive oil

Huile d'olive de Provence – olives maturées PDO
Mature flavour
Tarte figue-chèvre-romarin à l'huile d'olive
A PDO
Preparation
10 min
A PDO
Cooking time
12 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Appetiser Starter Vegetarian Summer Automn

Ingredients

A PDO
For 4 personnes
  • 1 sheet of puff pastry
  • 6 to 8 Solliès figs PDO (purple)
  • 1/2 log of Sainte Maure goat’s cheese
  • Honey
  • Fresh rosemary
  • 2 tablespoons of traditional-style olive oil
  • A handful of Grenoble walnut kernels PDO

Tip

For an even more indulgent treat, you can add some thinly sliced cured ham as soon as it comes out of the oven. Enjoy your meal!

Instructions

  • Preheat the oven to 200°C.

  • Roll out the puff pastry in your tin and prick it all over.
  • Cut the figs into quarters. Cut the goat’s cheese into 5 mm-thick slices. Arrange them on the pastry, drizzle with a little honey, scatter with walnut halves and distribute the figs evenly. Drizzle the tart with traditional-style olive oil. Sprinkle with sprigs of rosemary.
  • Bake for 10 to 12 minutes and serve straight away.

Tip

For an even more indulgent treat, you can add some thinly sliced cured ham as soon as it comes out of the oven. Enjoy your meal!
We recommend...

For this recipe, we recommend a PDO huile d'olive de Provence - olives maturées (traditional taste) – for its aromas of black olives, candied fruit, woodland and/or toast.

If you don’t have any, then opt for the PDO huile d'olive d'Aix-en-Provence –  olives maturées, the PDO huile d'olive de la Vallée des Baux-de-Provence – olives maturées, or the PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.

All recipes

You might also be interested in

Bruschetta à la courgette et au piment
Bruschetta with courgette and chilli