Oh my gosh, you HAVE to try these fig goat cheese tartlets! They’re my absolute go-to when I need something that looks fancy but secretly comes together in minutes. The sweet figs paired with that tangy goat cheese? Pure magic. I first made these tartlets for a holiday party last year, and let me tell you – they disappeared faster than the champagne! Now they’re my signature appetizer for everything from bridal showers to casual backyard gatherings. That golden puff pastry crunch gives way to creamy goat cheese and jammy figs…trust me, once you taste one, you’ll understand why I’m obsessed!
Why You’ll Love These Fig Goat Cheese Tartlets
Let me count the ways these tartlets will steal your heart (and your guests’ appetites!):
- Effortless elegance: Puff pastry does all the work, transforming basic ingredients into something that looks straight from a bakery case
- Sweet & savory perfection: The honey-kissed goat cheese balances the figs’ natural sweetness in every bite
- Party-ready: They’re equally at home on a holiday table or as a fancy snack with your afternoon tea
- Customizable: Swap in different cheeses or fruits when figs aren’t in season – though trust me, the fig version is life-changing
Ingredients for Fig Goat Cheese Tartlets
Here’s everything you’ll need to make these irresistible tartlets – and yes, the ingredient list is as simple as the recipe is impressive!
- 1 sheet puff pastry (thawed according to package but still cold – I like Pepperidge Farm for consistent results)
- 6-8 fresh figs, sliced into 1/4-inch rounds (look for plump, slightly soft figs – they should give just a bit when gently pressed)
- 4 oz goat cheese, softened to room temperature (this makes it easier to mix with the honey)
- 1 tbsp honey plus extra for drizzling (I prefer wildflower or orange blossom honey for their floral notes)
- 1 tsp fresh thyme leaves plus sprigs for garnish (please don’t use dried – fresh makes all the difference!)
- 1 egg, beaten (for that gorgeous golden egg wash)
- Optional: flaky sea salt for that perfect salty-sweet finish
Ingredient Notes & Substitutions
No fresh figs? Soaked dried figs work in a pinch. For puff pastry, I avoid store brands – they tend to shrink more. If goat cheese isn’t your thing, try ricotta or cream cheese (though you’ll need less honey). And if your thyme is looking sad, a tiny pinch of dried will do, but grab fresh if you can!
How to Make Fig Goat Cheese Tartlets
Okay, let’s get to the fun part – making these little bites of heaven! The process is so simple, but I’ll walk you through each step to ensure those tartlets turn out bakery-worthy every single time.
Step 1: Prep the Puff Pastry
First, roll out your puff pastry on a lightly floured surface just enough to smooth any folds. Cut it into 4-6 squares (or use a round cutter if you’re feeling fancy). Now here’s my secret – use a sharp knife to score a 1/2-inch border around each piece (don’t cut all the way through!). This creates that gorgeous puffed edge. Pop them on a parchment-lined baking sheet and brush the borders with egg wash – this gives them that beautiful golden shine.
Step 2: Mix the Goat Cheese Filling
In a small bowl, mash together the softened goat cheese, honey, and thyme leaves until smooth and spreadable. The cheese should be at room temperature so it blends beautifully – no one wants lumpy filling! Taste and add a tiny pinch of salt if your goat cheese isn’t very tangy.
Step 3: Assemble & Bake the Tartlets
Now for the fun part! Spread about a tablespoon of the goat cheese mixture inside each scored border. Arrange 2-3 fig slices on top – I like to overlap them slightly for a pretty presentation. Bake at 400°F for 15-18 minutes until the pastry is puffed and golden brown. Your kitchen will smell incredible!
Step 4: Garnish & Serve
As soon as they come out of the oven, drizzle with a little extra honey and sprinkle with flaky salt. The tartlets are delicious warm (when the cheese is extra creamy) or at room temperature. Add a few fresh thyme sprigs for that final elegant touch – then watch them disappear!
Tips for Perfect Fig Goat Cheese Tartlets
After making these tartlets more times than I can count, here are my can’t-live-without tips:
- Cold pastry is happy pastry: Keep the puff pastry chilled right up until baking – warm dough won’t puff properly
- Fig selection matters: Choose figs that yield slightly to gentle pressure – rock-hard ones won’t get jammy enough
- Slice with care: Use a sharp knife for clean fig slices – about 1/4-inch thick so they soften but don’t disappear
- Don’t skip the egg wash: It’s the difference between “nice” and “wow” golden brown edges
FAQ About Fig Goat Cheese Tartlets
I get asked about these tartlets all the time – here are the answers to the questions that pop up most often:
“Can I use dried figs instead of fresh?” Absolutely! Just soak them in warm water (or even better – warm orange juice!) for about 30 minutes first to plump them up. Pat them dry before slicing so they don’t make your puff pastry soggy.
“Can I assemble these ahead of time?” You bet! These sweet and savory tartlets can wait patiently in the fridge for 2-3 hours before baking. Just wrap the baking sheet tightly in plastic wrap. The cold pastry will actually puff up better when it hits the hot oven!
“How do I store leftovers?” (Though honestly, there rarely are any!) Keep them in an airtight container in the fridge for up to 2 days. The puff pastry loses some crispness, but 5 minutes in a 300°F oven brings them right back to life.
Serving Suggestions
These tartlets shine wherever you put them! For cocktail parties, pair with chilled prosecco – the bubbles cut through the richness beautifully. Or arrange them alongside a peppery arugula salad for a light lunch. My favorite? Serving them as part of a cheese board with cured meats and nuts for the ultimate sweet-savory combo. You can find more appetizer inspiration on Pinterest.
Storage & Reheating
These tartlets are best fresh, but if you’ve got leftovers (lucky you!), store them in an airtight container in the fridge for up to 2 days. When you’re ready to enjoy them again, just pop them in a 300°F oven for about 5 minutes – that’ll bring back the puff pastry’s crispness beautifully. I don’t recommend microwaving though – you’ll lose that wonderful texture!
Nutrition Information
Nutritional estimates vary based on specific ingredients and brands used. These tartlets offer a balanced mix of flavors while keeping portions delightfully bite-sized!
Did You Make This Recipe?
I’d love to hear how your fig goat cheese tartlets turned out! Leave a comment below with your best tips or tag me on Instagram – seeing your creations makes my day. Happy baking!
PrintIrresistible Fig Goat Cheese Tartlets Recipe – 6 Stunning Ingredients
Sweet and savory fig goat cheese tartlets with puff pastry, honey, and thyme. A perfect elegant appetizer for any occasion.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 4–6 tartlets 1x
- Category: Appetizer
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Ingredients
- 1 sheet puff pastry (thawed if frozen)
- 6–8 fresh figs, sliced into rounds
- 4 oz goat cheese, softened
- 1 tbsp honey (plus extra for drizzling)
- 1 tsp fresh thyme leaves (plus sprigs for garnish)
- 1 egg (for egg wash)
- Optional: pinch of sea salt for finishing
Instructions
- Preheat oven to 400°F. Cut puff pastry into 4–6 squares or rounds. Score a 1/2-inch border and brush with egg wash.
- Mix goat cheese with honey and thyme leaves.
- Spread the goat cheese mixture inside the scored border. Top with 2–3 fig slices per tart.
- Bake on a parchment-lined sheet for 15–18 minutes, until puffed and golden brown.
- Drizzle with honey, sprinkle with sea salt, and garnish with thyme sprigs. Serve warm or cooled.
Notes
- Use ripe figs for the best flavor.
- Thaw puff pastry according to package instructions.
- For extra richness, add a sprinkle of chopped nuts before baking.
Nutrition
- Serving Size: 1 tartlet
- Calories: 180
- Sugar: 9g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 25mg