Fig and bacon tartlets

It’s fig season! So fleeting, so sweet, we must take full advantage of it while it lasts. So to honor the occasion, I’ll leave you with one of my favorite all-time fig recipes from my book Insolito Muffin. Enjoy!

Fig and bacon tarlets

  • 1 tbsp butter
  • 3 oz (85 g) of bacon, diced
  • 1 sheet of puff pastry
  • 6 ripe figs, gently washed and dried
  • 3.5 oz (100 g) goat cheese
  • 1 sprig of rosemary
For 6 tartlets

Preheat the oven to 400°F ( 200°C). Grease and flour 6 muffin cups.

Melt the butter in a frying pan over high heat and cook the bacon pieces until golden, about 5-6 minutes.

Roll out the puff pastry and, using a round cookie cutter or a glass, cut out six 3-inch circles. Gently place each circle in the bottom of each muffin cup, it should cover the bottom entirely and come up the sides just a bit.

Gently place a fig in the middle of each muffin cup and cut an X in the top of each one, separating it into quarters while keeping the bottoms intact. Fill each fig with the bacon bits, a spoonful of goat cheese and a small sprig of rosemary.

Bake in preheated oven for 15 minutes.

Serve warm .

Leave a Reply