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fig pastry appetizer

Sweet & Savory Fig Pastry with Goat Cheese and Rosemary Crust

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Fig pastry with sweet figs, creamy goat cheese, and a buttery rosemary crust. A perfect blend of sweet and savory, ideal for brunch!
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Prep Time:1 hour 25 minutes
Cook Time:35 minutes
Total Time:2 hours
Nunioli

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.
    fresh fig pastry
  • 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).
    fig pastry filling recipe
  • Bake for 17–23 minutes, or until golden brown.
  • Allow to cool before slicing; the dough will be much more crumbly when cooled.

Notes

*Crackers: If you have excess dough, roll it into a tube and wrap it in plastic wrap. Place it in the freezer for 30 minutes to make it easier to cut into thin, round discs. Remove the dough from the freezer and slice it into ½ cm (0.2 inches) thick discs. Bake in the oven at 180℃ (350℉) for 15–20 minutes, or until golden brown.