5 Recipes for Puff Pastry: #5 Tarts- Honey Drizzled Fig & Gorgonzola Cheese/ Mediterranean

Honey Drizzled Fig and Gorgonzola Cheese Tart

All week long we've been enjoying delicious recipes that use the versatile freezer staple, puff pastry.  In celebration of the creation of this light and flaky pastry, I have included a bonus recipe for our final day.  I have included two different types of tarts that will make great appetizers or can be enjoyed as a light lunch.  I just invented these two recipes myself based on ingredients that I like and other recipes in my file.  We love to make Greek style pizzas with flat bread, so I used similar ingredients on the Mediterranean tart, for a richer, fuller dish.

A long time ago, I copied down a fig tart recipe that used goat cheese, but I like the sharp flavor of Gorgonzola which I think complements the sweet figs.  You can be creative and try out a multitude of variations with the basic recipe.  Tomato, basil and mozzarella drizzled with garlic-infused olive oil would be delicious.  Or prosciutto, roasted red peppers and Swiss cheese with a splash of balsamic vinaigrette.  The point of having a freezer staple is that you can pull it out at the last minute and use whatever ingredients you have on hand to whip up something wonderful.  Be brave...you can always try out a few ideas on the family before the company arrives.  Once you're convinced everything is great you can file the recipe away for a rainy day or unexpected visitor.

There are plenty of recipes to be found on puffpastry.com, I just gave a few of my favorites.  I hope you enjoy them as much as my family!

Puff pastry scored, pierced with a fork and ready for the oven.

PLEASE NOTE:  For the purpose of this post (and the size of my family) I cut one sheet of puff pastry in half and made two smaller tarts.  The recipes actually use an entire sheet of puff pastry for one large tart.

Try out this recipe now while figs are at their peak.

Honey Drizzled Fig and Gorgonzola Cheese Tart

1 Sheet Frozen puff pastry sheet, thawed
3-4 figs, stems removed, cut in half and sliced into thin wedges
2/3 cup Fig preserves
4-5 oz (1 small container) gorgonzola cheese
2 Tbsp Honey

Preheat oven to 400°. On a baking sheet lined with parchment paper, unfold pastry sheet and gently flatten seams. Score a 1/2 inch border around the pastry with a knife.  Prick all over the inside of the rectangle with a fork. Place in oven for 15 minutes or until pastry is golden brown.  Remove from oven.

Spread the fig preserves evenly over the tart to within 1/2 inch of the edge, top with crumbles of gorgonzola, and sprinkle fig slices. Return to the oven and bake 5-7 minutes until goat cheese begins to melt. Allow to cool for about 5 minutes, drizzle with honey and serve warm.

Mediterranean tart topped with olives, feta cheese, artichokes and tomatoes.

Mediterranean Tart


1 Sheet Frozen puff pastry sheet, thawed
2 small tomatoes, chopped
1/2 cup mixed green and black olives, pitted
1/2 cup artichoke hearts, cut into small pieces
4-5 oz (1 small container) feta cheese
2 Tbsp Meditteranean Garlic Olive Oil (any flavored dipping oil works)

Preheat oven to 400°. On a baking sheet lined with parchment paper, unfold pastry sheet and gently flatten seams. Score a 1/2 inch border around the pastry with a knife. Prick all over the inside of the rectangle with a fork. Place in oven for 15 minutes or until pastry is golden brown. Remove from oven.

Cover the tart to within 1/2 inch of the edge with the toppings including tomatoes, olives, artochoke hearts and crumbled feta cheese.  Return to the oven and bake 5-7 minutes until feta begins to melt. Allow to cool for about 5 minutes, drizzle with Mediterranean Garlic olive oil.