Gorgonzola Fig and Walnut Tart - Ready in 20 Minutes!
Indulge in this easy Gorgonzola Fig and Walnut Tart recipe—An elegant Mediterranean-inspired tart with creamy Gorgonzola, sweet ripe figs, crunchy walnuts, a drizzle of honey, and fresh basil sprigs. A perfect savory treat, 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
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.