Dessert or breakfast? You decide. This easy puff pastry tart, not too sweet or savory, is gilded with Black Brook raw honey, a gift from Juli Vanderhoop’s bees. Beekeeping has captivated Vanderhoop for more than fifteen years; now a master beekeeper, her jars of liquid gold are just one of the many treats to pick up at her Orange Peel Bakery in Aquinnah.
Makes 1 (8-inch) tart
- 5 ounces goat cheese
- ½ cup mascarpone
- 11/2 teaspoons thyme leaves
- ½ teaspoon kosher salt
- ¼ cup fig jam
- All-purpose flour, for dusting
- 1 sheet frozen all-butter puff pastry, thawed according to package instructions
- 4 figs, quartered
- Local honey for drizzling
1. Preheat the oven to 400 degrees Fahrenheit. Beat the goat cheese and mascarpone in a small bowl with a wooden spoon until fluffy. Fold in 1 teaspoon of the thyme and the salt, then fold in the fig jam until incorporated.
2. Lightly flour your work surface and roll out the pastry so it is about 1/4 inch thick. Cut a 9-inch circle to fit an 8-inch tart pan with removable base with 1/2-inch crust up the sides. Prick the pastry all over with a fork. Fit the pastry into the pan and gently press the crust into the sides. Line with parchment paper and fill with pie weights or sugar. Blind bake for 12 minutes. Remove the parchment paper and weights, then cool completely. Leave the oven on.
3. Spread the goat cheese–jam mixture over the base, leaving a 1/2-inch border, and arrange the fig quarters on top. Bake until the cheese is light brown in spots, 18 to 20 minutes. Sprinkle with the remaining thyme and a drizzle of honey.
