This week’s Tuesdays with Dorie recipe comes from Baking with Dorie. Fig and Goat Cheese Tart sounded fabulous to me – and a couple of weeks ago, we had plenty of figs available in our produce stores… Fast forward to this past weekend when I could not find any so I went with one of Dorie’s “playing around” suggestions and used Italian Prune-Plums and whipped cream cheese in the filling instead of goat cheese.
The original recipe calls for a sweet tart shell, fully-baked, filled with a mixture of goat cheese and plain yoghurt with a touch of black pepper, honey and lime zest and juice. Since I was working with plums, I felt like this might be a sweeter iteration of the dish than the original so I opted for whipped cream cheese mixed with the yoghurt.
Verdict: taste was great (the oven-baked fruit really makes this shine) but the filling definitely could have used a little more sugar – maybe even some icing sugar mixed in? – as this was definitely on the tart side, even with super ripe and roasted fruit. The filling also could have used being a little more firm – using regular, not whipped, cream cheese would have solved this but I had whipped on hand that needed using so…
(sidenote: the filling with a dollop of jam is delicious and reminiscent of the fromage blanc I love to eat when I am in France).
A lovely, late-summer dessert with so many possibilities for changing things up according to what’s on hand!
Get the recipe for Fig and Goat Cheese Tart (with some options for playing around!) on p 313 of Baking with Dorie.
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Disclosure: I was provided with a copy of “Baking with Dorie” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Oh good idea. I can’t find figs even at an Italian grocery store.
Your tart looks great – plums would have been delicious with the filling.
What a difference two weeks make? Figs are gone for the time being; your plum tart looks fantastic.
Glad that your plum version turned out. Sourcing produce at the right time is always a challenge of this group.
Your tart looks beautiful and the combination sounds delicious. We are in fig season here, so I was able to get those…I should also be able to get Italian plums right now so I will try your version as well. It’s always so fun to see how people are able to make a recipe work. Love your photo, so pretty.
That looks good. I like your alternatives.
As I haven’t made this yet, good to know plums work well! (and also the cream cheese sub!).