Puff Pastry Fig Tart with Blue Cheese
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A wonderfully flaky and savory fig tart made with puff pastry. This beauty is topped with fresh figs, blue cheese, sweet balsamic onions and baby greens. Serve it as a simple, no-fuss appetizer that’s perfect for entertaining or snacking.
Can we talk about the miracle that is frozen puff pastry dough? Maybe friends are stopping by for a casual hello and a glass of wine, or you’re headed out to a laidback get-together. This fig tart is the perfect thing to take along!
This is also nice to make when you’re craving for a savory snack, but you want something to nosh on that feels a little fancier than chips and salsa.
Ingredients for savory fig tart
For this recipe, I took puff pastry and made a rustic flatbread-style tart, one that bakes directly on a baking sheet without rolling, crimping or fussing.
Along with the crisp pastry dough, you get a perfect mix of flavors in every bite: Sweet roasted figs, sharp, creamy blue cheese and savory greens.
- Frozen puff pastry dough: You gotta love that ready-made puff pastry dough can live quietly in the freezer, just waiting for its moment to shine. You get elegant, bakery-like results with the stuff, and it’s convenient as heck.
- Figs: Fresh purple, green or yellow figs are delicious. Make sure they feel plump and juicy.
- Blue cheese: Look for creamy-textured blue cheeses. I recommend types that aren’t too salty, such as an Amish blue, Maytag, and Point Reyes (all made in the U.S.). Stilton or gorgonzola are also good options.
- Red onion: This variety of onion is a little sweeter than yellow ones, but really any type of onion will caramelize beautifully. Try Vidalia or Maui varieties.
Recipe steps at a glance
Unfold pastry dough on a parchment-lined baking sheet and form into a rustic rectangle. Prick the dough and top with onion, Parmesan cheese, greens and figs. 
Bake 15 minutes at 400F. Top with blue cheese and balsamic vinegar. 
Cut the flatbread into squares and serve on a wooden board.
How to thaw frozen puff pastry dough
- Remove the package from the freezer 20-30 minutes before you want to bake.
- Take the dough out of the box or packaging, but leave the plastic on.
- Set the dough on the counter until if feels pliable, slightly chilled but workable. Don’t leave it too long or it could become sticky and hard to work with. If that happens, place it back in the freezer 10-15 minutes.
Serving ideas and tips:
- The best greens to use for this recipe are sturdy ones like baby kale, spinach and wild arugula rather than salad greens, which are too tender for the oven. You can sometimes find these packaged together as stir-fry mixes or “super food” green salads. Thinly sliced radicchio added to the mix would be good too!
- To take things up a notch, lay some prosciutto slices over the top of the warm tart as soon as it comes out of the oven. The ham will melt over the figs — that salty-sweet sensation is out of this world delicious.
- Instead of figs, use thinly sliced pears.
- All-butter frozen puff pastry has fantastic flavor. Dufour is my favorite brand, and Trader Joe’s also sells a great one.
Puff Pastry Fig Tart with Blue Cheese
Equipment
Ingredients
- 1 12-14-ounce sheet puff pastry dough, defrosted according to package directions (see tips below)
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, thinly sliced
- ⅓ cup grated Parmesan cheese
- 4 cups mixed baby greens, such as spinach, kale, arugula, plus more for garnish
- 10-12 fresh figs, stems trimmed and halved or quartered if large
- 1 tablespoon balsamic vinegar
- ½ cup crumbled blue cheese
Instructions
- Heat the oven to 400 (200 C) degrees. Line a large rimmed baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat. Add the onion and cook until softened and translucent, stirring often, 10-12 minutes.
- Place the pastry dough on the prepared baking sheet and unfold. Use your hands to flatten and smooth the dough into a casual rectangle (no need to be perfect). Prick the dough all over with a fork.
- Distribute the onion, Parmesan cheese, greens and the figs over the dough. Bake 15-20 minutes, or until the edges of the crust are golden.
- Remove from the oven and immediately sprinkle the top with the blue cheese. Drizzle the balsamic over the top. Garnish with more fresh greens, if you like. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
Karen’s Notes and Tips
- Remove puff pastry from the freezer about 30 minutes before you want to bake. Take the dough out of the box or packaging, but leave the plastic on.
- Set the dough on the counter until if feels pliable, slightly chilled but workable. Don’t leave it too long or it could become sticky and hard to work with. If that happens, place it back in the freezer 10-15 minutes.
- To make this tart even more delicious, lay prosciutto slices over the top of the tart when you take it out of the oven.
Nutrition
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Hey, I’m Karen
Creator of Familystyle Food
I’m a food obsessed super-taster and professionally trained cook ALL about creating elevated dinners with everyday ingredients. Find simplified recipes made from scratch and enjoy incredibly tasty food! Read more about me here.
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Can i substitute dried figs for fresh?
Sandy, I haven’t tried this tart with dried figs, but I think it will work. I suggest that you rehydrate 8-10 moist dried figs (about 80 grams or 3-4 ounces total) in hot water until they plump up. Slice them in half and proceed as if they’re fresh. Let us know how it turns out!
I love this flatbread, the sweet and savory flavors are perfect!
Thanks Laura – it’s really a great combo.