When I was a web producer at FineCooking.com, I thought about Jill Silverman Hough’s Honeyed Fig and Goat Cheese Tart from its development phase in the test kitchen all the way through its debut in the magazine and on the web. I’ve made it many, many times since then, only never exactly how Jill wrote it.
See, goat cheese is a deal breaker for me. I know a lot of people love it, but for me, for these taste buds, goat cheese ruins everything. In internet speak, I cannot even. Just no.
But Jill’s tart is drop-dead gorgeous and it uses frozen puff pastry, so it calls to me. Pretty regularly, in fact. Her recipe feeds 6-8 as an appetizer, but in my experience, as a dessert, the recipe only stretches to feed 8 if you’re planning on a scoop of ice cream to go along with somewhat smaller pieces than my family deems acceptable for dessert. (Maybe it’s us?)
On a recent Faith Middleton Food Schmooze® celebrating berries, I talked about my favorite way to use frozen puff pastry to make a quick dessert that looks rustic and beautiful, but takes less than an hour to pull together, thanks to that puff pastry dough. I love figs (borrowing from Jill’s recipe) but you can use peaches, too, and absolutely any berry you want. Figs and raspberries are one of my favorite combos, so there you go.