Name: Fig Tart With Phyllo
Prep time: 15 min
Cook time: 30 min
Ingredients: 10 ripe figs; ⅔ cup Gorgonzola cheese (crumbled); 1 egg; ¼ cup whole milk; 1 tablespoon rosemary leaves (roughly chopped); 1 onion (sliced); 1 teaspoon brown sugar; 1 tablespoon balsamic vinegar; ½ lb phyllo dough sheets (half of a packet ); ½ cup butter (melted); ¼ cup walnuts; rosemary leaves; honey (for drizzling)

The fig tart with phyllo sheets, caramelized onions, rosemary, and gorgonzola cheese is delicious & such a crowd pleaser. Sweet and savory, this phyllo tart is a great way to show off late summer figs.

If you love this fig tart with phyllo, you will also love this savory galette with figs and prosciutto, a rustic squash galette or the yellow squash tart!

A phyllo tart with figs, utencils and a napkin, fig halves and partial view of a honey dipper on a plate.

Why this recipe sings

The fresh figs work well with the airy, flaky phyllo crust. The tangy gorgonzola cheese and rosemary bring balanced flavors. A drizzling of honey at the end brings out the sweetness of onions and figs.

Here is what you need

Ingredients for making a fig tart with phyllo.

Phyllo pastry. I always keep phyllo pastry sheets in my freezer. It can be used in both savory and sweet recipes. It’s one of my favorite “freezer staples,” along with puff pastry.
Figs. Every summer, I can’t wait for this sweet amazing fruit.
Gorgonzola cheese. The tangy Italian cheese pairs beautifully with the figs and rosemary.
Onions. Thinly sliced caramelized onions add to the beautiful contrast between tangy cheese and sweet figs.
Butter. A touch of melted butter is brushed on the phyllo sheets.
Rosemary leaves. The earthy herb gives savory aromatic notes to this tart
Honey. Just a drizzle of good honey for serving completes this tart.
Walnuts. Add crunch and a savory note to this tart with a couple of walnuts for serving.

Detailed measurements and instructions can be found on the recipe card at the bottom of the page.

How to make it

Sliced onions and rosemary leaves in a skillet.

Melt one tablespoon of butter in a skillet over medium to low heat. Add sliced onions, rosemary leaves, and brown sugar. Cook, occasionally tossing, until onions are limp and golden brown, 10 to 15 minutes. Stir in the balsamic vinegar, and remove from heat.

Layers of buttered phyllo sheets in a round tart pan.

Brush the tart pan with melted butter.

Quickly measure, placing your pan on top of the phyllo sheets. Cut them to size to fit your tart pan.

Brush the phyllo sheets with melted butter, then stack them up. Add the phyllo stack to the pan, pressing it into the base. There will be a phyllo overhang; no worries, you will take care of that later.

A tart pan layered with phyllo sheets and gorgonzola cheese.

Crumbled the gorgonzola cheese and add it to the pan on top of the phyllo sheets.

In a small bowl, whisk together the milk and egg until smooth. Stir in the onions.

A tart pan layered with phyllo sheets and cheese and onion mixture.

Pour in the egg mixture and onions around the gorgonzola cheese.

A tart pan layered with phyllo sheets filled with sliced figs.

Arrange fig slices next to each other on top. It’s okay to overlap a little. Cut the excess pastry with scissors to about ⅓ of an inch around the tart pan.

A phyllo tart with figs, utensils and fig halves on a dark table.

Bake until phyllo pastry is golden and egg mixture is bubbly, 25 to 30 minutes. If it looks like too much liquid on top, it’s okay; it will set after you take it out of the oven.