30-Minute Sherry Fig Goat Cheese Tart That Steals the Show

Oh, let me tell you about my sherry fig goat cheese tart – it’s the kind of dish that makes people stop mid-conversation to ask for the recipe. This elegant appetizer perfectly balances sweet, boozy figs with tangy goat cheese on a buttery crust that shatters just right. I fell in love with this Mediterranean-inspired tart years ago at a tiny bistro in Provence, and after countless experiments (and a few flops), I’ve perfected my version.

What makes this tart special is how the sherry-soaked figs caramelize slightly in the oven, their jammy sweetness playing off the creamy sharpness of the goat cheese. It’s become my go-to when I need something impressive that doesn’t keep me in the kitchen all day. Last Thanksgiving, my cousin – who normally skips appetizers – ate three slices before dinner and then demanded I teach her how to make it. That’s when I knew this recipe was a keeper.

Why You’ll Love This Sherry Fig Goat Cheese Tart

Trust me, once you try this tart, you’ll understand why it’s become my signature dish. Here’s what makes it so special:

• The flavor dance – That first bite hits you with creamy tang from the goat cheese, then the sherry-soaked figs swoop in with their deep, jammy sweetness. It’s like a little party in your mouth where everyone gets along perfectly.
• Easy elegance – With just a handful of ingredients and about 30 minutes of active time, you can whip up something that looks (and tastes) like it came from a fancy bakery. I’ve served this to foodie friends who thought I’d spent hours on it!
• Versatile superstar – Need an appetizer? Check. Brunch centerpiece? Absolutely. Midnight snack with a glass of wine? Oh yes. This tart works for any occasion where you want to feel fancy without the fuss.
• The wow factor – That golden crust crumbling under your fork, the glossy figs peeking through – it’s a showstopper that’ll have your guests reaching for seconds before you can say “bon appétit.”

Ingredients for Sherry Fig Goat Cheese Tart

Gathering the right ingredients is half the battle with this tart – but don’t worry, everything’s easy to find. Here’s what you’ll need, separated by component so you can shop efficiently:

For the crust (the buttery foundation):

• 1 1/2 cups all-purpose flour (spooned and leveled, please!)
• 1/2 teaspoon fine sea salt (it distributes better than kosher here)
• 1/2 cup unsalted butter, chilled and cubed (I pop mine in the freezer for 15 minutes first)
• 4-5 tablespoons ice water (yes, actual ice cubes floating in it – crucial!)

For the dreamy filling:

• 4 ounces goat cheese (either crumbled or a log – your preference)
• 1 egg, beaten (for that golden sheen)

For the showstopping topping:

• 1/2 cup dried figs, chopped (about 8-10 figs)
• 1/4 cup sherry (the good stuff you’d actually drink)
• 2 tablespoons honey (local if you can get it)

Ingredient Notes & Substitutions

Now, I’m usually all for improvisation, but some ingredients here really make the magic happen. That said, here are my tested swaps if you’re in a pinch:

• Sherry alternatives: No sherry? A tawny port works beautifully, or even a sweet Marsala in a pinch. Just avoid “cooking wine” – the flavor’s too harsh.
• Fig types: Dried figs give concentrated flavor, but fresh work too (just reduce sherry to 2 tbsp and bake 5 minutes longer). Black Mission figs are my favorite when in season.
• Vegan version: Swap butter for vegan butter sticks (not tub margarine!) and use cashew cheese instead of goat cheese. The egg wash is optional for looks.
• Critical note: That ice water must be ice cold – it keeps the butter from melting too soon, which gives you those perfect flaky layers.

Equipment You’ll Need

No fancy gadgets required here – just a few basics that probably already live in your kitchen:

• 9-inch tart pan with removable bottom (that fluted edge makes it look professional)
• Rolling pin (or an empty wine bottle in a pinch – I’ve been there!)
• Mixing bowls – one large for dough, one small for soaking figs
• Pastry cutter or two forks for blending butter into flour
• Measuring cups/spoons – because eyeballing never works with pastry

That’s it! See? I told you this wasn’t one of those recipes requiring a million special tools.

How to Make Sherry Fig Goat Cheese Tart

Okay, let’s get to the fun part – bringing this sherry fig goat cheese tart to life! I’ll walk you through each step like I’m right there in the kitchen with you. Don’t worry if you’re new to tarts – my grandma’s voice still nags me about “cold hands, warm heart” when making pastry, and I’ll share all her tricks.

Prepare the Tart Crust

First things first – that buttery, flaky crust that makes this tart so irresistible. Here’s how we nail it every time:

1. Whisk together your flour and salt in a big bowl. I like to give it a little aerating action – it makes the crust lighter.
2. Now for the butter! Drop in those chilled cubes and start working them in with a pastry cutter (or forks if you’re improvising). You’re looking for pea-sized crumbs – some bigger butter bits are actually good here.
3. Drizzle in the ice water one tablespoon at a time, mixing gently with a fork after each addition. The dough should just hold together when you pinch it – don’t overwork it or you’ll get tough crust.
4. Turn it out onto a lightly floured surface, gather into a disc, and wrap in plastic. Here’s the hard part – chill for at least 15 minutes (30 is better). This relaxes the gluten and prevents shrinkage.
5. Roll out to about 1/8-inch thickness, transfer to your tart pan (I lift mine using the rolling pin), and trim the edges. Prick the bottom with a fork – this stops bubbles. Pop it back in the fridge while you prep the filling.

Soak Figs and Assemble Filling

While the crust chills, let’s work on that gorgeous sherry fig topping:

1. Chop your figs into small pieces – I like some bigger chunks for texture. Toss them in a bowl with the sherry and let them soak for 10 minutes. You’ll see them plump up beautifully as they drink in that rich flavor.
2. In another bowl, crumble your goat cheese if it’s not already crumbled. I like to leave some larger pieces for variety in each bite.
3. Take your chilled crust out and spread the goat cheese evenly over the bottom. Leave a tiny border at the edges – the cheese will spread a bit as it bakes.
4. Arrange your plumped figs artfully over the cheese – or just dump them on if you’re like me and prioritize taste over looks! Drizzle any remaining sherry from the bowl over top.

Bake and Finish the Tart

Now for the magic transformation in the oven:

1. Preheat your oven to 375°F (190°C) – no cheating on the preheat time!
2. Brush the crust edges with your beaten egg – this gives that gorgeous golden shine. A pastry brush works best, but a folded paper towel does in a pinch.
3. Bake for 25-30 minutes. You’ll know it’s done when the edges are deep golden brown and the figs look slightly caramelized. Your kitchen will smell like heaven.
4. Remove from oven and immediately drizzle with honey – the warmth helps it spread beautifully. Let cool for at least 15 minutes before slicing (I know, the wait is torture).

Pro tip: If your crust starts browning too fast, tent the edges with foil. And resist the urge to cut into it right away – letting it set means cleaner slices!

Tips for Perfect Sherry Fig Goat Cheese Tart

After making this tart more times than I can count (and learning from every happy accident), here are my can’t-miss tips for foolproof results every time:

• Chill twice, bake once – That 15-minute chill after forming the dough prevents shrinkage, but I often pop the rolled-out crust in the pan back in the fridge for another 10 minutes before filling. Cold butter equals flaky layers!
• Fig prep magic – If your dried figs seem extra firm, microwave the sherry for 15 seconds before soaking. The warm liquid plumps them up faster.
• Honey timing – Drizzling honey after baking (not before) keeps it from burning and gives that gorgeous glossy finish. I warm it slightly so it flows like liquid gold.
• The crust saver – If edges brown too fast, make a foil “collar” – just tear strips and fold around the tart’s rim. No fancy tools needed!
• Slice smart – Run your knife under hot water between cuts for clean slices that show off all those beautiful layers.

Serving Suggestions

This sherry fig goat cheese tart deserves equally showstopping companions. Here’s how I love to serve it:

• Arugula’s peppery punch – Toss baby arugula with lemon juice, olive oil, and toasted walnuts for a bright contrast to the tart’s richness. The bitterness cuts through the sweetness perfectly.
• Rosé all day – A chilled glass of dry rosé makes those fig notes sing. I’m partial to Provençal varieties – their minerality balances the goat cheese beautifully.
• Charcuterie bestie – Arrange thin slices of prosciutto around the tart for a salty counterpoint that’ll disappear fast at gatherings.

Room temperature is ideal – the flavors bloom when they’re not too cold. Just set it out 15 minutes before serving if refrigerated.

Storage & Reheating

This tart actually gets better after a day as the flavors mingle, so don’t hesitate to make it ahead! Just wrap it snugly in plastic or store in an airtight container in the fridge for up to 3 days. When you’re ready for round two, reheat slices at 300°F for about 10 minutes – just enough to take the chill off without overbaking. The crust stays crisp, and the goat cheese gets delightfully creamy again. I’ve been known to eat leftovers straight from the fridge at midnight, but that’s our little secret.

Sherry Fig Goat Cheese Tart FAQs

I get asked about this tart all the time – here are the questions that pop up most often (and my tested answers):

Can I use fresh figs instead of dried?
Absolutely! Just reduce the sherry to 2 tablespoons since fresh figs release more juice. Slice them thinly and arrange in concentric circles for a gorgeous presentation. Bake 5 minutes longer to concentrate their sweetness.

What if I don’t have sherry?
A good tawny port works beautifully – it’s got that same rich depth. In a pinch, even a sweet Marsala wine will do. Just promise me you won’t use “cooking wine” from the grocery aisle!

Can I make this tart ahead?
You bet! The unbaked crust keeps beautifully in the fridge overnight (wrap tightly). Or bake the whole tart up to 8 hours before serving – it’s actually better at room temperature when the flavors meld.

Help! My crust shrank!
Ah, the pastry chef’s nemesis. Next time, chill your dough longer (30+ minutes) and leave a slight overhang when trimming. The extra weight prevents shrinkage. If it happens anyway? Call it “rustic” and load up the center with extra figs!

Nutrition Information

Here’s the scoop on what you’re getting in each delicious slice of this sherry fig goat cheese tart (based on 6 servings):

• Calories: 280 (but totally worth every one!)
• Fat: 16g (mostly from that glorious butter and goat cheese)
• Saturated Fat: 10g
• Carbohydrates: 28g (hello, sweet figs and honey)
• Fiber: 2g (those figs do double duty)
• Sugar: 12g (mostly natural from the figs and honey)
• Protein: 6g (thank you, goat cheese!)
• Sodium: 210mg

Remember, these are estimates – your exact numbers might vary slightly depending on your specific ingredient brands and how generous you are with that honey drizzle! I don’t count calories when something tastes this good, but I know some folks like to keep track.

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