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Fig Tartlets with Herbs and Honey


  • 1/4 cup masa harina or corn meal
  • 1 cup all purpose flour {GF folks: as per usual, I use Pamela's Bread Mix}
  • generous pinch of sea salt
  • 4 tablespoon cold, unsalted butter cut into small pieces
  • 8 ounces cold cream cheese


  • 24 figs small-medium figs (1 1/4 pound)
  • about 4 teaspoons honey
  • about 4 teaspoons creamy goat cheese
  • a dozen fresh thyme sprigs

In a food processor, mix together masa harina/corn meal, all purpose flour, and salt. Add the butter and blend until you have a coarse, crumbly texture. Finally, add the cream cheese in little chunks. Let the processor whir, until a ball of dough forms.

Lay four squares of plastic wrap on the counter next to your food processor. Divide the dough into 4 balls of the roughly the same size. Wrap each ball of dough in plastic and use the heel of your palm to flatten the dough into 4 round disks. Refrigerate for 1 hour or up to 3 days.

After your dough has chilled.

On a lightly floured surface with a lightly floured rolling pin, roll out each ball of dough into a 7 inch round. Transfer prepared crusts onto one or two parchment-lined baking sheets, and roll edges of the dough up and over, making a small border. 

Trim stem ends from figs and slice the fruit vertically into 1/8 inch rounds. Lay the fig slices in an overlapping circular pattern on top of the prepared dough. Drizzle a little honey over the figs. Crumble on a bit of goat cheese. Tuck in a few sprigs of thyme.

Pop the tartlets into the hot oven. Bake in the Baking Oven for 15 minutes, then rotate the baking sheets to ensure an even baking. Bake another 15-20 minutes until the crust is golden brown and the figs are soft and oozing with jammy goodness.

Eat warm or at room temp.

Recipe is from Yummy Supper