Fig & Brie Recipe

Make the dough

In a medium bowl, whisk together 1.5 cups all-purpose flour, 1 tsp salt, and 1 tsp granulated sugar. Cut 6 tbs cold unsalted butter into small cubes and rub or pulse with a food processor until mixture resembles coarse crumbs with some pea-sized butter pieces remaining.

Sprinkle 2 tbsp cold water over the flour-butter mixture, toss gently with a fork until the dough just comes together. Add an extra teaspoon of water if it seems dry; avoid overworking. Form the dough into a flattened disk, wrap in plastic, and chill in the refrigerator for at least 30 minutes (or up to 2 days).

Preheat oven to 375°F (190°C). On a lightly floured surface, roll chilled dough to a 10-inch round about 1/8-inch thick. Transfer to a 9- to 10-inch tart pan with a removable bottom or to a baking sheet for a free-form tart. Trim or fold edges as desired and prick the base lightly with a fork.

Line the dough with parchment and fill with pie weights or dried beans. Blind-bake for 12 minutes. Remove parchment and weights and continue baking 6–8 minutes more until the crust is just golden. Remove from oven and let cool slightly while preparing filling.

Prepare the figs: Wash and pat dry 8 figs. Trim stems and slice each fig into quarters lengthwise (or into 6 wedges for large figs). Place in a bowl and toss gently with 1 tbs extra-virgin olive oil and a pinch of the coarse sea salt.

Prepare the Brie: If the Brie wheel is thick, slice it horizontally into two thinner rounds to help it melt evenly (keep rind). Remove any plastic or paper wrapping. If using a smaller tart, thinly slice the Brie to arrange over the crust.

Arrange cheese and figs: On the cooled crust, distribute the Brie slices or rounds in an even layer, leaving small gaps for figs. Arrange the fig quarters over and around the Brie so they sit partly on the cheese and partly on the crust.

Seasoning & flavor: Drizzle 1 tbsp honey evenly over the figs and Brie. Sprinkle 1 tsp fresh thyme leaves, the remaining coarse sea salt (adjust to taste), 1/2 tsp fresh cracked black pepper, and 1 tsp lemon zest over the assembled tart.

Bake: Place the assembled tart on a baking sheet and return to the oven at 375°F (190°C). Bake 12–15 minutes, until the Brie is melted and just bubbling and figs are warmed and slightly caramelized at the edges. Watch carefully so the crust does not overbrown.

Finish: Remove tart from the oven. Immediately drizzle the remaining 1 tbsp honey (if you prefer more honey, use up to 2 tbsp total) over the warm figs and cheese. Let rest 5 minutes to set slightly.

Optional garnish: Scatter 2 tbsp toasted sliced almonds and 1/2 cup microgreens or baby arugula over the tart. Add an extra pinch of fresh thyme if desired.

Slice and serve: Using a sharp knife, slice the tart into 6 servings. Serve warm or at just-warm temperature with extra honey on the side.

Storage: Leftovers can be refrigerated in an airtight container for up to 2 days. Reheat gently in a 300°F oven for 8–10 minutes to refresh the crust and warm the Brie.