Gorgonzola Fig and Walnut Tart
Sweet, savory, and irresistibly elegant, this Gorgonzola Fig and Walnut Tart is a showstopper that’s deceptively simple to make. Perfectly ripe figs melt into creamy pools of tangy Gorgonzola, while toasted walnuts add a satisfying crunch — all nestled in a golden, flaky puff pastry crust.
Finished with a drizzle of honey and a touch of fresh basil, each bite is a harmony of bold flavors and textures. Whether you’re entertaining guests or treating yourself to a luxurious snack, this tart promises to impress with minimal effort and maximum indulgence.
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Serving:
6 slices
Ready in:
20 minutes
Skill level:
Easy
Serve with:
Fresh Cream or ice cream
Watch step-by-step recipe video
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How to Make Gorgonzola Fig and Walnut Tart
Ingredients
- 3.5 oz. (100g) Gorgonzola cheese
- 5-6 large Figs, thinly sliced
- 3 Tbsp of Walnuts, loosely crushed
- Extra Virgin Olive Oil
- A few basil leaves
- Drizzle of Honey
- Dough: 1 sheet puff pastry (we used Gluten-Free Puff Pastry)
- 1 Tbsp plain Flour
- Salt to taste
Equipment
- Large shallow baking tray (or Skillet)
- Wooden cutting board
- Chef knife
- Oven
Step-by-Step Instructions
- Preheat oven to 200°C / 400°F
- Add a little flour to a flat work surface and then lay out the pastry.
- Transfer the pastry to a shallow 10-inch pan or cake tin (we used a small cast iron skillet)
- Drizzle the pastry with a little oil and season to taste with salt.
- Add a few dollops of Gorgonzola cheese to the pastry (it helps if it’s at room temp).
- Arrange the sliced figs around the pastry. Add a few more dollops of gorgonzola cheese, and sprinkle with some crushed walnuts.
- Gently fold the edges of the pastry over the figs, baste with a little olive oil, and add a few sprigs of fresh basil.
- Bake for 15 minutes until golden.
- Remove from the oven and drizzle with honey. Add a few more sprigs of basil right before serving.
Cooking Tips
- Figs: Use ripe but firm figs for the best flavor and texture. Overripe figs can become mushy during baking.
- Gorgonzola: Let the cheese come to room temperature before spreading—it melts more evenly and distributes flavor better.
- Walnuts: Toast the walnuts in a dry pan for 3–5 minutes before adding them to the tart for deeper flavor and extra crunch.
- Puff pastry: Always thaw the puff pastry in the fridge (not at room temp) to avoid sogginess, and roll it slightly thinner for a crispier base.
Baking Tips
- Pan prep: If using a skillet or metal tray, preheat it slightly to help crisp the bottom crust.
- Browning: If the top isn’t browning evenly, use the broiler for the final minute (watch closely).
- Cooling: Let the tart cool for 5–10 minutes before slicing. This helps the cheese set and prevents a soggy cut.
Summer Fig Season
Right outside of my house, we are lucky enough to have a huge fig tree. The previous owners of our home planted it there, well over 30 years ago, and now every summer, it yields hundreds (maybe thousands) of purple figs.
I love the summertime as it is fig season, and I eagerly monitor the figs’ progress until around now (mid-July, aka Peak summer here in Spain), where the sun’s golden rays have ripened the figs to perfection. Then it’s simply a matter of twisting each fig gently with your fingers, giving them a rinse, and eating them!
Of course, there’s plenty of cooking going on with figs around this time too! We’ve made 3 fig recipes this week, plus some fig jam in an attempt to use as many figs as we can and not let any go to waste!
But I admit, this is my favorite fig recipe we have made! A close second is my Fig and Vermouth no-bake cheesecake recipe, which always goes down well!
How to Make This Recipe Gluten-Free
Going gluten-free? No problem—this tart can be easily adapted while keeping all the rich, sweet-savory flavors you love.
- Use Gluten-Free Puff Pastry
- Substitute: Replace the regular puff pastry with a gluten-free puff pastry sheet.
- Where to find it: Brands like Schär, Jus-Rol (GF range), and GeeFree offer ready-made gluten-free options in many supermarkets or specialty stores.
- Handling tip: Gluten-free puff pastry is often more delicate, so keep it cold while handling and work quickly to avoid cracks.
- Check All Labels
Even though most of the other ingredients are naturally gluten-free, it’s always smart to double-check:
- Gorgonzola: Most varieties are gluten-free, but confirm there are no additives or mold cultures grown on wheat.
- Honey, Figs, Walnuts, Basil, Olive Oil: Naturally gluten-free, but verify if using packaged or flavored versions.
- Avoid Cross-Contamination
- Use a clean surface, tools, and baking tray that haven’t been in contact with gluten-based flours.
- If you’re serving someone with celiac disease, take extra care to avoid contamination from shared kitchen items.
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Nutrition Facts
Serving Size: 1 slice (approx. 1/6 of tart)
|
Nutrient |
Amount per Serving |
% Daily Value (DV) |
|
Calories |
290 kcal |
15% |
|
Total Fat |
19 g |
24% |
|
Saturated Fat |
9 g |
45% |
|
Cholesterol |
25 mg |
8% |
|
Sodium |
360 mg |
16% |
|
Total Carbohydrate |
22 g |
8% |
|
Dietary Fiber |
2 g |
7% |
|
Total Sugars |
9 g |
— |
|
Added Sugars |
3 g |
6% |
|
Protein |
7 g |
14% |
|
Calcium |
120 mg |
9% |
|
Iron |
1.2 mg |
7% |
|
Potassium |
180 mg |
4% |
Note:
- DV% is based on a 2,000-calorie daily diet.
- Nutritional content can vary depending on specific brands of puff pastry, cheese, and other ingredients.
Gorgonzola Fig and Walnut Tart - Ready in 20 Minutes!
Equipment
- Large shallow baking tray (or Skillet)
- Wooden cutting board
- Chef knife
- Oven
Ingredients
- 3.5 oz. 100g Gorgonzola cheese
- 5-6 large Figs thinly sliced
- 3 Tbsp of Walnuts loosely crushed
- Extra Virgin Olive Oil
- A few basil leaves
- Drizzle of Honey
- Dough: 1 sheet puff pastry we used Gluten-Free Puff Pastry
- 1 Tbsp plain Flour
- Salt to taste
Instructions
- Preheat oven to 200°C / 400°F
- Add a little flour to a flat work surface and then lay out the pastry.1 Tbsp plain Flour, Dough: 1 sheet puff pastry
- Transfer the pastry to a shallow 10-inch pan or cake tin (we used a small cast iron skillet)
- Drizzle the pastry with a little oil and season to taste with salt.Extra Virgin Olive Oil, Salt to taste
- Add a few dollops of Gorgonzola cheese to the pastry (it helps if it's at room temp).3.5 oz. 100g Gorgonzola cheese
- Arrange the sliced figs around the pastry. Add a few more dollops of gorgonzola cheese, and sprinkle with some crushed walnuts.5-6 large Figs, 3 Tbsp of Walnuts
- Gently fold the edges of the pastry over the figs, baste with a little olive oil, and add a few sprigs of fresh basil.
- Bake for 15 minutes until golden.
- Remove from the oven and drizzle with honey. Add a few more sprigs of basil right before serving.A few basil leaves, Drizzle of Honey
Video
Notes
Cooking Tips
- Figs: Use ripe but firm figs for the best flavor and texture. Overripe figs can become mushy during baking.
- Gorgonzola: Let the cheese come to room temperature before spreading—it melts more evenly and distributes flavor better.
- Walnuts: Toast the walnuts in a dry pan for 3–5 minutes before adding them to the tart for deeper flavor and extra crunch.
- Puff pastry: Always thaw the puff pastry in the fridge (not at room temp) to avoid sogginess, and roll it slightly thinner for a crispier base.
Baking Tips
- Pan prep: If using a skillet or metal tray, preheat it slightly to help crisp the bottom crust.
- Browning: If the top isn’t browning evenly, use the broiler for the final minute (watch closely).
- Cooling: Let the tart cool for 5–10 minutes before slicing. This helps the cheese set and prevents a soggy cut.
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