Fig tart combines fresh figs with vegetarian cheese inside a light and crispy filo pastry shell. It makes a tasty vegetarian lunch or dinner and is simple to prepare.
It can be made using a variety of cheeses such as tangy feta, ricotta, mozzarella or goats cheese, each of which pairs well with the flavour of fresh figs.
This vegetarian tart is delicious served alongside a green leafy salad and olive bread or rosemary focaccia.
If you are looking for other ideas for savoury tarts and quiches you may also like to try red pepper quiche, summer vegetable quiche or mushroom and leek quiche.
And if you have any figs left over you could try some fig compote to enjoy as a topping for ice cream or to add to your cheeseboard.
The quantities in this fig tart recipe will make a 20cm diameter tart which is sufficient for 3 servings as part of a main meal.
Ingredients
- 3 sheets filo pastry - use either ready made filo pastry sheets or homemade filo pastry.
- A little olive oil - use olive oil to brush the filo pastry sheets to stop them drying out.
- About 8 fresh figs - depending on size. Dried figs are not suitable for this recipe.
- 100g vegetarian cheese - select a type which is suitable for cooking such as feta, mozzarella, ricotta or goats cheese. The nutritional information below is based on using feta.
- Approx 50cm length of leek - you could substitute onion for the leek if you prefer.
- 4 eggs - use either large or medium eggs.
You will also need
You will need a 20cm diameter loose bottomed flan dish.
How to make fig tart
Start by preparing the filo pastry case. Lay one sheet of filo over the flan dish and lightly brush here and there with olive oil. Fold the edges into the dish and brush with olive oil.
Repeat with the second and third sheets of filo, laying each at a different angle.
Slice the leek and place in the base of the lined flan dish.
Wash and dry the figs and slice each fig in half. Arrange the fig halves in the flan dish.
Crumble the cheese and place between the fig halves.
Whisk the eggs and pour into the pastry case between the figs.
To bake
Bake the tart in the centre of the oven at 180oC, 350oF, gas mark 4 until the egg mixture is cooked and the filo is starting to turn golden. This should take around 30 to 40 minutes but check regularly to avoid it becoming overcooked.
How to serve
Fig tart can be enjoyed warm shortly after is has been cooked. It can also be chilled and enjoyed cold.
It is not suitable for reheating.
How to store
If you wish to eat the fig tart cold, leave to cool and store in the fridge where it can be kept until the next day.
Tips
- Fig tart is not suitable for reheating.
- If you don't have filo pastry, shortcrust pastry can be used instead (made either with white or wholemeal flour).
- When using the filo pastry keep the sheets wrapped until ready to use so that they do not dry out.
- Try to select figs of a similar size to make them easier to arrange.
- If the filo pastry looks to be cooking too quickly cover the edge of the pastry with foil and return to the oven. Remove the foil when the tart is cooked.
Other vegetarian tarts and quiches
- Spanakopita spiral (spinach and feta tart)1 Hours 25 Minutes
- Red pepper quiche1 Hours 10 Minutes
- Summer vegetable quiche2 Hours
- Mushroom and leek quiche1 Hours 15 Minutes
Fig tart
Ingredients
For the pastry case
- 3 sheets filo pastry
- 3 tbsps olive oil
For the filling
- 8 figs
- 100 g feta
- ¼ leek
- 4 eggs
Instructions
To prepare the filo pastry case
- Lay one sheet of filo over the flan dish and lightly brush here and there with olive oil. Fold the edges into the dish and brush with olive oil.
- Repeat with the second and third sheets of filo, laying each at a different angle.
To prepare the filling
- Slice the leek and place in the base of the lined flan dish.
- Wash and dry the figs and slice each fig in half. Arrange the fig halves in the flan dish.
- Crumble the cheese and place between the fig halves.
- Whisk the eggs and pour into the pastry case between the figs.
To bake
- Bake the tart in the centre of the oven at 180oC, 350oF, gas mark 4 until the egg mixture is cooked and the filo is starting to turn golden. This should take around 30 to 40 minutes but check regularly to avoid it becoming overcooked.
Notes
- Fig tart is not suitable for reheating.
- If you don't have filo pastry, shortcrust pastry can be used instead (made either with white or wholemeal flour).
- When using the filo pastry keep the sheets wrapped until ready to use so that they do not dry out.
- Try to select figs of a similar size to make them easier to arrange.
- If the filo pastry looks to be cooking too quickly cover the edge of the pastry with foil and return to the oven. Remove the foil when the tart is cooked.
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