Fig and goat’s cheese tartlets

A delicious savoury quiche with a hint of sweetness. Perfect for lunch or even your cheese board.

30 minutes 

Serves 6

Share with friends

Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1½ packets (600g) shortcrust pastry
  • Flour, for dusting
  • 1 log (100g) goat’s cheese, crumbled + extra for garnish
  • 4 eggs, whisked
  • 1 tub (250ml) cream
  • 2 sprigs thyme, stalks removed
  • Salt and milled pepper
  • 6 purple Evita figs, halved (skin on)
  • 1 tub (100g) blueberries
  • Handful fresh mint and wild rocket
  • Honey, for drizzling


  1. Preheat oven to 200˚C.
  2. Roll pastry out to 3mm thick on a lightly floured surface.
  3. Line 6cm x 10cm loose-bottomed tart tins with pastry and blind bake.
  4. Combine goat’s cheese, egg, cream, thyme and seasoning to make a custard.
  5. Divide custard between tart shells, filling only ⅔ full.
  6. Place halves of 1 fig in each tartlet.
  7. Bake for about 15 minutes or until set.
  8. Top with blueberries, extra goat’s cheese, mint and rocket.
  9. Serve with a drizzle of honey.

Cook’s note: Blind baking is when you par-bake your tart shell. Do this by pricking the tart base with a fork, cover the entire tart shell with baking paper and fill with dry rice or beans. This weighs down the pastry, keeping it from puffin up during baking.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Current Crush

Tender and full of flavour on the inside and crispy on the outside. These cauliflower wings are as close to the real deal as it gets. 

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.