There’s nothing like September in Provence, when the fig trees are heavy with fruit and the streets (fig trees are so fragrant!) and markets smell sweet with their ripeness. My neighbor has an enormous old fig tree, its branches sagging under the weight of hundreds of dusky purple figs. Yesterday, basket in hand, I went over to pick...a neighborly ritual that feels timeless here. Back home, the figs made their way into a simple tart: puff pastry, goat cheese, thyme, and a drizzle of honey. Rustic, beautiful, and the very taste of early autumn.
Ingredients (serves 4-6)
• 1 sheet puff pastry (or pâte feuilletée) or homemade tart dough
• 8–10 fresh figs, halved or quartered depending on size
• 150 g (5 oz) fresh chèvre (goat cheese) or a mix of chèvre + ricotta for creaminess
• 2 tbsp honey
• 2 tsp fresh thyme leaves
• 1 egg, lightly beaten (for pastry wash)
• Olive oil
• Flaky sea salt & cracked black pepper
Method
1. Preheat oven to 200°C (400°F).
2. Prepare the base: Roll out puff pastry onto parchment-lined tray. Lightly score a 2 cm circular border around the edges with a knife (don’t cut through). Crimp the edges of the pie crust or decorate to your liking (see our upcoming video for this method). Prick the inside with a fork. Brush edges with beaten egg.
3. Spread the cheese: Mix goat cheese with a drizzle of olive oil and spread evenly inside the border.
4. Arrange the figs: Place halved/quartered figs cut-side up in a decorative pattern on top of the cheese.
5. Season & bake: Sprinkle with thyme leaves, a pinch of salt, and pepper. Bake 20–25 minutes until pastry is puffed and golden.
6. Finish: Drizzle with honey while still warm.
Serving & Presentation
• Serve warm or at room temp with a green salad (arugula/rocket with lemon vinaigrette works beautifully).
• Garnish with fresh thyme sprigs or edible flowers (like lavender or nasturtiums) for a Provençal look.
• The glossy figs against the golden pastry make it a real centerpiece dish.
Bon appétit !
