Rosemary Fig Tart


Tart is far for the taste description I would use for this fast, friendly, fig dessert. Rosemary Fig Tart is a little sweet, a little savory and not at all tart.


After a day of re-formating the site, sneaking a run in the morning, some more unpacking and a last minute dinner guest set to arrive shortly, I had nothing ready and dinner was in 30 minutes. With quick thinking I popped a pre-made puff pastry sheet, rosemary infused honey, cut up fruit and blue cheese crumbles into the oven and in no time flat, I had a weeknight dessert on the table.

One more thing: Thanks to aged balsamic vinegar, this dessert sings. Try you best to get the oldest balsamic vinegar you can get your hands on. Like this old hag, the more ancient, the better. I keep a bottle aged balsamic around to bright up desserts and round out flavors. I don’t use it everyday or liberally in salad dressings, so I splurge around $35.00-50.00 for a bottle (Mussini 14 Year Balsamic Vinegar, Riserva di Famiglia could do the trick). Balsamic glaze works if you’re in a bind, but aged balsamic is the best. It’s thick like honey and syrup, and the perfect finish to vanilla ice cream and fig tarts.


Rosemary Fig Tart

Yield: 8-10

Rosemary Fig Tart


  • 1 puff pastry sheet
  • 15 fresh figs, quartered
  • 2 Tbsp honey
  • 4-in fresh rosemary, divided
  • 1/4 blue cheese, crumbled
  • 2 Tbsp aged balsamic vinegar, the older the better


  1. On low heat and in a small sauce pan, add 2 Tablespoons of honey 2 inches of rosemary. Heat honey mixture until fragrant, about 5-7 minutes. Do not burn. Careful, heated sugar/honey is HOT! Reserve the extra rosemary infused honey for hot tea or yogurt for breakfast.
  2. Preheat oven to 400F.
  3. Lay 1 puff pastry sheet on parchment lined sheet pan. Score 1-in border with knife, careful not cutting the pastry all the way through.
  4. Sprinkle 1/2 teaspoon chopped rosemary on onto the puff pastry sheet. Lay 1 layer of cut figs and drizzle a little over 1 Tbsp of rosemary infused honey. Lastly, sprinkle with 1/4 cup crumbled blue cheese. Bake for 15-20 minutes, until the crust is golden brown. Cool on sheet for 10 minutes. Drizzle aged balsamic vinegar before serving. Slice into individual pieces.

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