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!
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
- 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. A coule of walnuts served with aslice of the fig tart add crunch and a savory note.
Detailed measurements and instructions can be found on the recipe card at the bottom of the page.
How to make it
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.
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.
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.
Pour in the egg mixture and onions around the gorgonzola cheese.
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.
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.
Serve with rosemary leaves, walnuts, and a drizzle of honey, warm or at room temperature.
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Fig Tart With Phyllo
Equipment
- 9 " inch tart pan
Ingredients
- 10 ripe figs
- ⅔ cup Gorgonzola cheese crumbled
- 1 egg
- ¼ cup whole milk
- 1 rosemary sprig plus more for garnish
- 1 onion
- 1 teaspoon brown sugar
- 1 tablespoon balsamic vinegar
- ½ lb phyllo dough sheets half of a packet
- ½ cup butter melted
Instructions
- Melt one tablespoon of butter in a skillet over medium to low heat. Add sliced onions, rosemary leaves, and one teaspoon of 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.
- In a small bowl, whisk together the milk and egg until smooth. Stir in the onions.
- Brush the tart pan with melted butter.
- Cut the phyllo sheets to a square 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; you will take care of that later.
- Add the crumbled gorgonzola cheese and pour in the egg mixture and onions.
- Arrange figs 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.
- Bake until phyllo pastry is golden and egg mixture is bubbly, 25 to 30 minutes. If it looks like it has too much liquid on top it's okay, it will set after you take it out of the oven. Serve with rosemary leaves and a drizzle of honey, warm or at room temperature.
Amanda Mason says
I made this for brunch and it turned out so good! Loved every bite! I'll absolutely be making this again!!
Jessica says
This recipe is an absolute showstopper! Can't wait to make it for my next brunch. Figs are such a beautiful ingredient. Thanks!
Nancy says
Anything with figs is my favorite. Love your combination of sweet and savory in this gorgeous tart.
Sharon says
This dish is as beautiful as it is tasty. The sweet and savory combination was a hit!
Erin says
This looks so easy! I can't wait to give this tart a try soon. I love how simple it is with the dough!
Ann says
I love figs, but never think about buying some when I am at the grocery store. This dish sounds delicious! Excited to give it a try!
Chenée says
The combination of sweet and savory from the figs and the Gorgonzola cheese was just perfect! I can't wait to make this again!
Erica says
I love figs and this recipe was so easy. Mouthwatering till the last bite perfect for any party. Definitely will be making again soon.
Tristin says
Wow, this came out beautifully! I am so glad I found this recipe, there just are not enough fig recipes out there.
Hayley Dhanecha says
Firstly, this tart is a work of art, and secondly, I made it over the weekend and it was absolutely delicious!!