Puff Pastry Tart With Figs and Bacon

puff pastry tart with fresh figs, crumble bacon, and a goat cheese filing
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This puff pastry tart is an easy appetizer recipe. It’s made with frozen puff pastry dough filled with goat cheese, bacon, and fresh figs.

puff pastry tart with fresh figs, crumble bacon, and a goat cheese filing

We’ve all had bacon-wrapped figs. You know – the ones stuffed with goat cheese. I turned all the amazing flavors of the easy-to-make appetizer into a tart.

This is the perfect appetizer for any party!

This recipe is packed with amazing flavor.

How can you not fall in love with a light and buttery puff pastry that is filled with goat cheese and then topped with figs, bacon, and honey.

Say no more – sign me up!

Why this recipe works

  • This recipe is super easy but makes you look like a celebrity chef.
  • After the pastry dough thaws, the assembly of this dish takes about 5 minutes. It looks rustic and fantastic. The colors and textures are gorgeous.
  • The goat cheese is mixed with a few eggs, some fresh thyme, and a bit of cayenne pepper for a kick.
  • Fresh figs are nestled in the cheese, and the whole thing is baked until it is a deep golden brown.
close up view of a goat cheese and fig tart

A puff pastry tart is always a winner at any gathering.

When you pull this beautiful fig tart out of the oven, the figs are caramelized and their fabulous purple juice is spilling out all around them, painting the cheese with magnificent color.

Crispy crumbled bacon goes on top and then the whole thing is drizzled with honey and reduced balsamic vinegar.

PRO-TIP: I like to top everything off with more fresh thyme for the sake of color. Using a few whole twigs of thyme give this masterpiece a festive look.

If you’re in love with goat cheese, like I am – check out our goat cheese and mushroom bruschetta.

Hungry For More Appetizer Recipes?

puff pastry tart with fresh figs, crumble bacon, and a goat cheese filing

Puff Pastry Tart with Goat Cheese Filling, Figs And Bacon

All the deliciousness of the classic appetizer (figs stuffed with goat cheese and wrapped in bacon) with even more sophistication. 
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Appetizer, Holiday
Cuisine American
Servings 20
Calories 177 kcal

Ingredients
 

Pastry

  • 9 oz pkg frozen puff pastry dough

Filling

  • 12 oz goat cheese, room temperature
  • 2 eggs, room temperature
  • 2 tsp fresh thyme
  • ¼ tsp cayenne pepper
  • ¼ tsp pepper
  • sea salt, to taste

Toppings

  • 1 pint fresh figs , quartered
  • lb thick-cut bacon, cooked and crumbled
  • ½ cup balsamic vinegar, reduced to the consistency of maple syrup
  • 2 tbsp honey
  • extra fresh thyme

Instructions
 

  • Thaw pastry dough according to directions. 
  • Preheat oven to 375℉
  • Roll out dough the thawed dough to an even-ish rectangle on parchment paper. 
  • Slide the entire sheet including parchment on a large cookie sheet. 
  • Use a fork to pierce the center of the pastry dough. Leave about ½ inch around the edge un-pierced. 
  • Whisk together goat cheese, eggs, thyme,  and cayenne.
  • Add salt and pepper to taste. 
  • Spread filling on top of pastry dough, leaving the edges uncovered. 
  • Add quartered figs, cover as much cheese as possible. 
  • Bake for 30-35 minutes, until golden brown.  Do not under bake. 

Toppings

  • Add crumbled bacon and extra fresh thyme.
  • Drizzle reduced balsamic vinegar and honey on top of tart. Serve immediately. 

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Nutrition

Calories: 177kcalCarbohydrates: 12gProtein: 5gFat: 11gSaturated Fat: 4gCholesterol: 29mgSodium: 151mgSugar: 5gCalcium: 36mgIron: 0.9mg
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3 Comments

  1. This recipe looks amazing! I would love to make. One quick question though, how much balsamic vinegar please? The recipe omits a quantity

    1. Hi there Cristina, The recipe card is meant to say 1/2 ‘cup’ balsamic vinegar, reduced. I will update the card. You’ll want to reduce the 1/2 cup of balsamic vinegar in a saucepan over medium heat until it is the consistency of maple syrup. Then you will drizzle it on the tart. Thanks for catching that.

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