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Fig Tartlets with Goat Cheese, Ricotta and Basil

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  • Prep 30 min
  • Total 60 min
  • Ingredients 10
  • Servings 5
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Morena Escardo Figs are in season, and you can see them everywhere these days. If you’re a fig lover like I am, you’re probably enjoying as many as you can while they last, either on their own, or incorporating them into your cooking. If you have been looking for fig recipes to try, you’ve come to the right place. This is especially useful when those figs are overripe and you don’t know what to do with them before they spoil. These fig tartlets are filled with goat cheese, ricotta, and basil, and the only thing you need to bake is the crust. If you’re pressed for time, you can even buy the crust ready-made. These tartlets make a great summer appetizer, or a light dinner when accompanied with a green salad and a simple dressing.
by Morena Escardó
Updated Sep 1, 2014
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Ingredients

  • 1 stick unsalted butter
  • 1 1/4 cup sprouted whole wheat flour
  • 1/2 teaspoon salt
  • 1/4 cup cold water
  • 1/2 cup goat cheese
  • 1 cup ricotta cheese
  • 1/2 cup chopped basil
  • Salt and pepper, to taste
  • 1 bag dry beans
  • 15 figs, thinly sliced

Directions

  •  
    1
    Put the butter in a pan over very low heat, and move around pan until melted.
  •  
    2
    Mix the flour and salt, and add the melted butter. Mix well with a fork, and then with your hands. Add the water and keep kneading with your hands until a smooth dough forms.
  •  
    3
    Shape the dough into a ball, and wrap it in film. Refrigerate for 30 minutes.
  •  
    4
    In the meantime, mix the 2 cheeses with the basil, and season with salt and pepper.
  •  
    5
    Ten minutes before the dough is ready, preheat the oven to 350°F.
  •  
    6
    Flour a clean kitchen surface, divide the dough into 5 equal portions, and roll out each portion.
  •  
    7
    Place 5, 3-inch pastry rings on a baking tray with a silicone baking mat. Set each rolled portion of dough into each pastry ring, firmly pressing down the dough so it sticks to the bottom and sides to form a tartlet shape.
  •  
    8
    Pinch the bottom of each tartlet all over with a fork. Cover with dry beans, and cook for 30 minutes.
  •  
    9
    Take out of the oven, transfer to a cooling rack, and let cool for 5 minutes. Carefully remove the pastry rings.
  •  
    10
    Fill each tartlet with one layer of figs, then one layer of cheese, and top with one final layer of figs. Decorate with fresh basil leaves.

Expert Tips

  • tip 1
    You can make the dough up to 3 days in advance, and keep it refrigerated. Be sure to take it out of the fridge half an hour before use, to let it soften.
  • tip 2
    You can also freeze the dough for up to a month. Let it soften at room temperature for longer before using it.
  • tip 3
    In place of ricotta, you can use cream cheese or mascarpone.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • Morena Escardo Figs are in season, and you can see them everywhere these days. If you’re a fig lover like I am, you’re probably enjoying as many as you can while they last, either on their own, or incorporating them into your cooking. If you have been looking for fig recipes to try, you’ve come to the right place. This is especially useful when those figs are overripe and you don’t know what to do with them before they spoil. These fig tartlets are filled with goat cheese, ricotta, and basil, and the only thing you need to bake is the crust. If you’re pressed for time, you can even buy the crust ready-made. These tartlets make a great summer appetizer, or a light dinner when accompanied with a green salad and a simple dressing.
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