Ingredients:

  • 1 ½ cups (180 g) All-purpose (plain) flour, plus extra for dusting
  • 4 oz (115 g) Unsalted Butter, very cold, cut into small cubes
  • ½ tsp (3 g) Fine sea salt (for crust)
  • 3–4 tbsp (45–60 ml) Ice Water
  • 8 oz (225 g) Soft Goat Cheese (Chèvre log), rindless
  • 1/3 cup (80 ml) Crème Fraîche (or double cream)
  • 2 Large Eggs, lightly whisked
  • 1 tbsp (5 g) Fresh Thyme Leaves
  • ½ tsp (3 g) Ground Black Pepper
  • 6–8 Fresh Figs, ripe and firm
  • 2 tbsp (30 ml) Good quality Runny Honey
  • 1 tsp (5 ml) Balsamic Glaze (optional, for garnish)

Instructions:

  1. Prepare the Dough: Combine flour, salt, and cold butter cubes in a bowl or food processor. Cut the butter into the flour until the mixture resembles coarse breadcrumbs.
  2. Add Liquid: Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Do not overwork the dough; stop as soon as it forms a cohesive ball.
  3. Chill: Flatten the dough into a disc, wrap tightly, and chill in the refrigerator for a minimum of 30 minutes.
  4. Roll and Fit: On a lightly floured surface, roll the dough out to about 1/8 inch (3 mm) thickness. Carefully transfer the pastry to a 9-inch tart tin with a removable bottom, pressing it gently into the base and sides. Trim the excess dough.
  5. Blind Bake Prep: Prick the base all over with a fork (docking). Line the shell with baking paper and fill completely with pie weights or dried beans.
  6. First Bake (Blind): Bake in a preheated oven at 190°C (375°F) for 15 minutes. Remove the weights and paper, and return the shell to the oven for another 5–7 minutes until the base looks dry and lightly golden. Remove and cool slightly.
  7. Prepare the Filling Base: In a medium bowl, gently whisk the goat cheese, crème fraîche, and eggs until smooth and thoroughly combined. Avoid over-whisking.
  8. Season: Stir in the fresh thyme leaves, black pepper, and a pinch of salt (the goat cheese is already salty).
  9. Assemble: Pour the goat cheese mixture carefully into the prepared, partially baked tart shell. Slice the figs thinly (about 1/4 inch / 5 mm thick) and artfully arrange the slices on top of the filling.
  10. Final Bake: Place the tart back into the oven (190°C / 375°F) and bake for 30–35 minutes, or until the edges are set and lightly browned, and the centre is just barely wobbly.
  11. Finish and Serve: Let the tart cool in the tin for at least 15 minutes before removing the ring. Just before serving, drizzle the surface generously with the runny honey and, if using, a fine line of balsamic glaze. Slice and serve warm or at room temperature.