Savory Fig Tart

One of the nice things about living in the Bay Area, or more to the point, San Francisco is the unpredictable seasons.  Just when we thought fall danced by us and winter was throwing their cold shoulder our way …. summer appeared.  Glorious blue skies and tank top weather was suddenly all around us.  Another thing you have to love about days like this is that everyone decides to get naked. Literally.  People start shredding their clothing like no ones business.  People sunbathing naked at Dolores Park.  Girls wearing that boob-a-licious dress to the office.  Lenny states with a smile ear to ear “have to love summer in the city”.   I have to admit, I am not innocent when it comes to gawking a bit;  I have seen some pretty nice hipster abs whizzing by me on their bikes.

Another bonus of this unpredictable weather is that this glorious sunshine brought late season figs back to the market.  I happened to snag a few over the weekend and decided to make this savory tart for a little lunch time soiree.  I love this recipe as it is simple to make and yummy to eat.

I have made this savory tart using tart dough as well as store bought puff pastry;  both ways come out perfectly.  Using dough will give your tart a bit more depth while the pastry will create an airy texture.  The base of the tart is blue cheese, fresh thyme and succulent figs.  While the tart bakes, your ingredients melt, burst and brown to create the perfect le mariage à trois.  All you need to complete this afternoon delight a sultry love to share it with and a lovely glass of rosé.

Recipe:  Fig and Blue Cheese Tart


  1. Oh, lovely. Love the sweet, salty combo.

  2. The tart is exquisite. We’ve been blessed with a few fine days here as well. Feeling very fortunate to have some warmth, especially when we know what awaits us around the corner.

  3. Holy cow! Your photos are gorgeous.

    That may be the most unoriginal comment I’ve ever left, anywhere, but it’s also 100% true. I bet it was even prettier all baked up.

  4. What Cheryl said.

  5. omg so fabulous!!

  6. I just wanted to know if you had any suggestions for different cheeses to use instead of blue cheese.

  7. HI Emma, yes, I have used bries as well as gorgonzola. Creamy cheeses seem to work better with the figs. Reminds me I should do some updates and new variations to this recipe this summer. Stay tuned, the fun is yet to begin.


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