Fig and Gruyere Puff Pastry Tart
Serve a Fig and Gruyere Puff Pastry Tart as an appetizer or paired with a salad for a light dinner. Make with homemade Fig and Bacon Jam.
Puff pastry tarts are a quick and comforting appetizer—I always keep a few sheets in my freezer to make sweet or savory tarts in a pinch. This puff pastry tart is an easy recipe. It’s made with frozen puff pastry dough and filled with Gruyere cheese, bacon jam, and Parmesan crumbles.
Fig and Gruyere Puff Pastry Tart
All the ingredients come together to make a delicious and simple savory bite. Maybe you’ve also tried my Charcuterie Puff Pastry Tart–also delish!
The figs and grapes, because of their chunky presence int the jam, add nuanced texture and sweetness to each bite. We highly recommend making the jam, but you can substitute this for your favorite jam.
Ingredients for Fig and Gruyere Puff Pastry Tart
- Fig Pancetta Jam or another savory jam
- Shredded Gruyere cheese
- Egg
- Parmesan crumbles
- Fresh cracked black pepper
- Puff pastry sheet
- Fresh thyme
Store-bought puff pastry makes this fig tart recipe quick and easy. I’ve never made homemade puff pastry, but here’s a recipe.
This puff pastry tart will ready from start to finish, takes about 30 minutes.
How do you make a puff pastry tart
- Thaw and roll out puff pastry into (about) a 12×12’’ square and place on the baking sheet.
- Next, spread the Fig and Pancetta Jam (or other savory jam) onto the puff pastry, leaving about a 1’’ boarder.
- Brush with the egg wash, then top with shredded Gruyere cheese, then fold the sides up and over 2-3’’.
- Sprinkle with the Parmesan cheese, dusting the edge of the tart as well as the center, and fresh cracked pepper.
- Garnish with thyme sprigs and bake, rotating 3/4 of the way through, until puffed and golden.
How do you serve a homemade tart
The tart can be served warm, with the creamy cheese melting into every bite of fig.
When it comes out of the oven, allow to cool for 10 minutes, then quarter the tart and serve warm as an appetizer or a side dish.
This recipe is a great addition to any buffet, because the puff pastry tart tastes great warm, lukewarm, cold, or hot out of the oven.
So many options.
It’s also delicious as a light lunch/brunch meal, with a salad of baby greens on the side.
Also, think brunch. This is a great side served with eggs and fruit for Sunday brunch.
Cut into squares for sharing!
The sweet savoriness of the Fig and Pancetta Jam paired with nutty, salty Gruyere and Parmesan cheese, is all you need for a satisfactory finer food, and the perfect happy hour!
More puff pastry appetizers to try:
Grape Gruyere Puff Pastry Bites
Pear Puff Pastry Dessert (add your favorite fruit)
Puff Pastry Cardamon Orange Twists
Get the Recipe:
Fig and Gruyere Puff Pastry Tart
Ingredients
- 1 cup Fig Pancetta Jam, LINK TO YOUR RECIPE, or another savory jam
- 1 heaping cup shredded Gruyere cheese
- 1 egg, beaten with 1 Tbsp water
- ½ cup Parmesan crumbles
- Fresh cracked black pepper
- 1 sheet of puff pastry, defrosted
- Fresh thyme, garnnish
Instructions
- Preheat oven to 400 degrees F. Line a baking sheet with parchment.
- Thaw and roll out your puff pastry into (about) a 12x12’’ square. Place on the baking sheet.
- Spread the Fig Pancetta Jam (or other savory jam) onto the puff pastry, leaving about a 1’’ boarder.
- Brush with the egg wash, then top with 1 cup of shredded Gruyere cheese then fold the sides up and over 2-3’’. Sprinkle with the Parmesan cheese, dusting the edge of the tart as well as the center, and fresh cracked pepper.
- Garnish with thyme sprigs and bake on the center rack for 20-25 minutes, rotating 3/4 of the way through, until puffed and golden.
- Allow to cool for 10 minutes, then quarter the tart and serve warm as an appetizer or a side dish.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
