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Cooking + Entertaining

Savory fig tart: the recipe for the original and delicious rustic cake

Savory fig tart: the recipe for the original and delicious rustic cake


For the savory shortcrust pastry

For the stuffing

Thinly sliced ​​raw ham

The salty tart with figs it is an original and very tasty idea to prepare a fine estate, when September figs abound on our tables. A delicious rustic perfect to serve as antipastoto be placed on the buffet on the occasion of brunch Sunday, or to take with you on a trip out of town. Here a shortcrust shell contains a creamy filling made with ricotta, eggs and goat’s cheese. All covered on the surface with fig wedges and slices of raw ham: the result will be a savory cake, soft and fragrant at the same time, which will conquer everyone.

For this recipe use a sweet raw, preferably of Parma o San Daniele, and place it on the tart strictly at the end of cooking: in this way it will not dry out in the oven and will be even better. If you wish you can add aromatic herbs to the filling according to your personal taste, such as chopped thyme, fennel and rosemary, give a crunchy note with walnut kernels or chopped almonds or replace the salted shortbread with a brokento buy ready-made or make at home with our advice.

For the filling, any other type of cheese will be fine instead of goat cheese and ricotta cream cheese: sweet gorgonzola, stracchino, squacquerone… We have opted for a rectangular mold with a removable base measuring 35 × 11 cm, but alternatively you can replace it with a hinged one measuring 24 cm in diameter.

Versatile and sugary, figs are widely used in the kitchen. You can use them in combination with ham and stracchino to make delicious croutons or you can be inspired by the recipe of Roman origin that sees the pairing pizza and figs inseparable, and make soft focaccia with rosemary and bacon. Stock them up when they are in season and prepare them in preserves with a syrup of water and sugar: you can enjoy them all year round and use them to make delicious cakes, plumcakes, strudels and biscuits.

Perhaps not everyone knows that figs are not fruits, but large fleshy infructescences. In nature there are more than that 700 varietiesbetween blacks and whites, and, among the many, the precious and ancient cultivar stands out Doctorate which reaches full maturity between the end of July and mid-September.

Find out how to prepare the savory fig tart by following the step by step procedure and advice. If you liked this recipe, try your hand at risotto with figs and speck.

How to prepare the savory fig tart

Prepare the savory shortcrust pastry: collect the sifted flour in a bowl 1.

Add the salt 2.

Add the cold butter cut into chunks 3 and work briefly until a sandy mixture is obtained.

Incorporate the whole egg 4 and the yolk.

Knead with your hands until you get a smooth and homogeneous dough 5. Wrap it in cling film and let it rest in the fridge for about 30 minutes.

Prepare the filling: pour the ricotta into a bowl 6previously collected in a narrow mesh strainer and well drained from the whey.

Add the goat cheese 7.

And mix everything with a spatula 8.

Season with salt 9.

And it smells with a pinch of pepper 10.

Combine the egg 11.

And it still works 12 until the mixture is well blended.

Butter (13) a rectangular mold, with removable bottom, 35 × 11 cm. Alternatively, you can use a 24 cm diameter springform pan.

After the resting time, roll out the pastry and, with the help of a rolling pin, place it inside the mold 14 removing excess edges.

Prick the bottom with the tines of a fork 15.

Fill the pastry shell with the cheese filling 16.

Level the surface well with a putty knife 17.

Wash the figs and dry them gently with a tea towel 18.

Cut them into wedges 19.

Arrange the fig wedges on the tart 20, slightly spaced from each other, and bake in a preheated oven at 200 ° C, in static mode, for about 50 minutes or until the edges of the pastry are golden. If the pastry becomes too brown after the first 15 minutes, lower the temperature to 180 ° C.

Once cooked, take the pastry out of the oven and let it cool to room temperature; then complete with the slices of raw ham 21.

Gently unmold the tart 22 on a serving plate.

Cut into slices 23 and serve.


The savory fig tart can be kept in the fridge, in an airtight container, for 1-2 days massimo.

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