This apple and goat cheese tart with fig jam (topped with thyme, honey, and crushed pistachios) is the perfect appetizer for any gathering! Bake it up as one large tart, then slice and serve however you’d like.
- (1) sheet store-bought puff pastry, thawed (375g) or homemade
- (1) egg for egg wash (50g)
- 1 cup fig jam/spread (~300g)
- (2) large apples (peel/core/cut in 1/4 in. slices), like Fuji from Yes! Apples
- 4 oz. crumbled goat cheese (113g)
- 1 teaspoon fresh thyme leaves (off the stems)
- 1 teaspoon granulated sugar
- 1/2 Tablespoon honey
- 1/4 cup shelled pistachios, crushed (however much you’d like)
Preheat the oven to 400°F (200°C) with a rack in the upper thirds position. Prep a large baking sheet with parchment paper. Roll out puff pastry a little to seal the creases (mine was about 10×12 inches big, 12×14 works too). Place onto your prepared baking sheet and build the entire tart on the baking sheet for easy transfer.
With a fork, poke the pastry all over to create holes for steam to escape during the bake. Brush your egg wash (one egg lightly whisked) around the outside edge to create a “crust” border (about an inch or so).
Spread your fig jam evenly overtop, leaving that border untouched. Evenly distribute your crumbled goat cheese overtop the fig jam (doesn’t have to be perfect). Arrange your sliced apples overtop the goat cheese however you’d like. I worked with groups of 4 slices fanned out, alternating their direction as I worked my way around (4 rows down, 3 rows across)—see photos in blog above!
Sprinkled your thyme and granulated sugar evenly overtop (border too). Bake at 400°F (200°C) for 30-35 minutes, until the crust is dark golden (rotate the pan halfway through for even browning).
Right after you pull the tart out of the oven, drizzle the honey/sprinkle the crushed pistachios overtop. Cut into however many slices. Best served and enjoyed same day.
- See the blog above for step-by-step photos of the assembly process if you’re not sure how somethign should look! You can also arrange the apples however you’d like.
- If your pastry ever starts to get sticky or hard to handle, throw it in the fridge for 15 minutes to firm back up a little and continue working.