David Scott AllenDessertProvencal RecipesTaste

Blue Cheese Fig Tart Made Two Different Ways

If you are a fan of figs, you know that their season is short, and when figs are ripe, they are not going to last long. So, when the beautiful, sweet bounty presented itself, it was time to make Blue Cheese Fig Tart.

In this post A Tale of Two Tarts, I took some liberty and experimented with a blue goat cheesecake recipe from the Pike Place Market Cookbook, by my friend Braiden Rex-Johnson, and made the dessert two different ways.


The first was made with blue goat cheese from Fiore di Capra, and the second with a creamy Danish blue. One crust was made with walnuts (per Braiden’s original recipe) and the other with hazelnuts. To the second tart, I added slices of the season’s last fresh figs – a delicately sweet counterpart for the blue cheese and earthy honey.

Blue Cheese Fig Tart

Blue Cheese and Fig Tart Two Ways

This recipe is based on a blue goat cheesecake by Braiden Rex-Johnson found in her "Pike Place Market Cookbook." I made the dessert into more of a tart format, using the same basic ingredients.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Dessert
Servings 6 people


For the Crust:

  • 1 cup (340 g) panko breadcrumbs
  • 2 oz (56 g) Walnuts or Hazelnuts toasted and shelled
  • 1 tbsp Fresh Rosemary or Thyme chopped
  • 3 tbsp Unsalted Butter softened

For the Filling:

  • 4 oz (114 g) Blue Goat Cheese or other soft blue cheese
  • 4 oz (114 g) Mascarpone cheese
  • 1/4 cup (60 ml) Milk
  • 1 large Egg
  • 1 1/2 tbsps Flour
  • 1 tbsp brandy
  • Salt and freshly ground pepper to taste
  • 3 Fresh Figs cut pole-to-pole in 1/4-inch slices

For Serving:

  • Chestnut Honey or other flavourful honey
  • additional Fresh Figs cut in quarters for serving


  • Preheat oven to 350°F (175°C).
  • Chop panko, nuts, and rosemary or thyme in a food processor until the nuts are finely ground.
  • Add the butter and pulse until the mixture clumps - it will not form a ball.
  • Transfer crust mixture to an 8-inch springform pan, the bottom of which has been lined with parchment, and press it into the bottom and at least 1 inch up the sides. (I like to use the bottom of a glass to tamp the bottom; it gives you a nice, compact, and even crust.)
  • Blind bake the crust for 10 minutes.
  • Meanwhile, whisk together all the ingredients for the filling.
  • You can use the food processor for this, as well. Just wipe out any crumbs from the crust - no need to clean it between these steps
  • When the crust is ready, pour the filling into the crust, top with fig slices (if using). and bake for 25-30 minutes.
  • The top may crack but don’t worry - it will still taste fine! (When using figs, the longer baking time is needed, as they add extra moisture.)
  • Allow to cool before removing the sides of the pan.
  • Cut into slices, drizzle with chestnut honey and add a spoonful of honey on the side. Serve warm or at room temperature.


Drinking Notes: This dessert Pairs well with a late-harvest Riesling, Sauternes, Tariquet Premières Grives or a Beaumes-de-Venise.
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David Scott Allen

David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!

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