Elevate your brunch with this fig pastry,
combining sweet figs, creamy goat cheese, and a flaky, buttery rosemary crust.
You will not be able to stop making this fig pastry, and here’s why…
First of all, this fig pastry is absolutely delicious. The combination of sweet and savory is irresistible. The sweet figs combined with creamy goat cheese and fragrant rosemary create such a unique flavor.
This pastry is both beautiful and elegant, making it the perfect dish to bring to your next brunch or gathering. It’s so versatile—it can be served as an appetizer, snack, or even paired with wine and a good salad.
You’ll love exploring the many ways to customize this fig pastry. Whether you’re changing the dough flavors or mixing and matching toppings like veggies, cheese, and more, the possibilities are endless!
You can make it in advance and store it for later. This fig pastry keeps well in the refrigerator or freezer without losing its flavor or texture. When you’re ready to enjoy it again, simply reheat it, and it will taste fresh and delicious, making it a convenient option for meal prep.
In this post, I’ll walk you through my foolproof fig pastry recipe. I’m confident that once you try it, it will become one of your favorite go-to pastries for any occasion!
INGREDIENTS
- Dough Flavors: I used Parmesan cheese and rosemary in my dough, but feel free to experiment with new flavors. You can try adding sesame seeds, poppy seeds, black pepper, oregano, thyme, sage, or za’atar. For the spices, add ½–1 tsp, and for the seeds, add no more than ½–1 tbsp.
- Filling Ideas: For the filling, instead of figs, try adding spinach, mushrooms, asparagus, grapes, sweet potato, pesto, artichokes, cherry tomatoes, or whatever you like! Just make sure to cook the veggies before adding them to the pastry. If you want the veggies inside the filling, place them directly on the dough and then pour the cheese mixture on top.
- Cheese: You can add any type of soft cheese you like. I used goat cheese for its creaminess and amazing flavor, but you can also try Boursin, feta, Brie, blue cheese, or even cheddar.
Fig Pastry| Tips:
- This recipe works for a 26 cm (10.2 inches) pie pan. It can also be used for a few small individual pie pans.
- If you have excess dough, just roll it into a tube shape, place it in the freezer, and cut it into round crackers. It’s so flaky, buttery, and delicious, you might find yourself making this dough just for the crackers!
- Make sure the butter and water you use for the dough are very cold; you don’t want the butter to soften or melt. As long as the butter stays cold and in small pieces within the dough, it will create a flaky, crumbly crust.
- To avoid blind baking, poke holes with a fork in the bottom of the pastry. This way, the steam will have an escape route without causing the dough to puff up.
- If the pastry is cooked but needs more color, turn the oven to a higher temperature and turbo setting for 3–4 minutes, keeping a close eye on it.
- Great for meal prep:
- Refrigerator: It can be stored in the fridge for 3 to 5 days. Make sure to cover it tightly to keep it fresh.
- Freezer: The pastry can last up to 2 to 3 months. Wrap it well in plastic wrap or aluminum foil and place it in an airtight container or freezer bag to prevent freezer burn.
Sweet & Savory Fig Pastry with Goat Cheese and Rosemary Crust
Ingredients
Dough
- 150 grams flour
- 100 grams diced cold butter
- 20 grams grated Parmesan
- 1 tsp finely chopped rosemary
- ½ tsp salt
- 3-4 tbsp cold water
Filling
- ¾ cup heavy cream (or half-and-half)
- 2 eggs
- 2 tbsp flour
- ½ tsp salt
- 120-150 grams goat cheese (or any mix of soft cheeses)
- 10 figs
- A pinch of sugar (to sprinkle on top of sliced figs, optional)
Instructions
- Using a food processor, combine all the dough ingredients except for the water. Use short pulses and avoid over-processing.
- Start by adding 2-3 tablespoons of water and mix until the dough comes together in a ball. Again, avoid over-processing.
- Shape the dough into a disc and wrap it in plastic wrap. Refrigerate for 30 minutes.
- Preheat the oven to 180℃ (350℉).
- Roll out the dough on floured parchment paper to about ½ cm (0.2 inches) thick.
- Flip the parchment paper with the dough onto a greased and floured pie pan, then carefully remove the parchment. Make sure the dough covers all the edges. Run your finger along the edges to ensure a 90° angle between the bottom and sides.
- Trim the excess dough by running a butter knife along the edges of the pan.*See recipe notes for how to make crackers with the excess dough.
- Poke holes with a fork across the entire bottom of the dough. Refrigerate for another 30 minutes.
- Bake for 10–15 minutes, or until the dough is slightly puffed and lightly golden.
- Mix together the cream, eggs, flour, and salt. Crumble the goat cheese into small chunks and stir it into the mixture.
- Pour the filling mixture into the pan. Slice the figs and arrange them on top of the mixture.
- Sprinkle a little sugar over the fig slices (optional).
- Bake for 17–23 minutes, or until golden brown.
- Allow to cool before slicing; the dough will be much more crumbly when cooled.
Notes
You’ll want to make this fig pastry again and again—it’s a guaranteed hit at any brunch, so be sure to share with friends!
