Before the fig season ends, try this thin-crust tart with Brie and walnuts

Figs pair especially well with soft cheeses because their sweetness complements the salty, creamy flavor of the cheese.

Here, they’re paired with Brie, a ricotta base, a few walnuts, honey, and rosemary. The puff pastry provides the necessary contrast to keep the dish from tasting too sweet.

The recipe takes just 5 minutes to prepare and 25 minutes to bake, making it easy to make even on weekdays.

French figs are still a late-summer and early-fall fruit. According to Interfel’s calendar, they are in peak season in August, September, and October, with some availability still in November depending on the year.

So, at the end of September, it’s still a great time to cook with them, but the season is already starting to wind down.

This is also the time when savory recipes work particularly well: temperatures are dropping, but summer fruits are still available.

Not all ripe figs are created equal for this tart.

Very soft or nearly candied figs may release a lot of juice during baking and make the crust soggy. Interfel recommends choosing firm, plump, and fragrant figs, as they do not ripen further once picked.

For a thin-crust tart, the best choice is therefore a ripe fig that is still firm enough to be sliced neatly.

Brie adds a melt-in-your-mouth texture and a milky flavor that naturally balances the sweetness of the figs.

When baked, the cheese slices become creamy and runny, while the fruit becomes slightly more concentrated. Honey enhances the sweet-and-salty flavor, but it should be used sparingly so as not to overpower the other ingredients.

The result depends primarily on a balance between sweetness, salt, and fat, rather than on a large amount of seasoning.

Ricotta isn't just used to make the tart creamier.

When mixed with walnuts, honey, and rosemary, it forms a base that helps distribute the flavors evenly. It also creates a light barrier between the figs and the puff pastry.

This layer helps limit the moisture that comes into direct contact with the pastry, which is especially helpful with such a juicy fruit.

Figs can release juice while baking, especially when they are very ripe or cut too thick.

To keep the crust crispier, cut them into even slices, avoid overfilling the tart, and leave a small border around the filling.

A generous filling is tempting, but too much fruit can prevent the puff pastry from baking properly underneath the tart.

The walnuts add a crunchy texture that contrasts with the melted Brie and the tender figs.

Rosemary, on the other hand, adds a more aromatic note that keeps the dish from becoming too sweet. Just use a little—its flavor can quickly become overpowering.

Right out of the oven, a few extra crushed walnuts add a fresh crunch when serving.

This tart can be cut into small squares to serve as an appetizer, but it also works very well as a main course.

A slightly tangy green salad is all it takes to balance the richness of the Brie and the puff pastry. A vinaigrette made with apple cider vinegar or balsamic vinegar can bring out the fruitiness of the figs without adding extra sugar.

For a light dinner, a slice of tart and a large salad already make for a complete and easy-to-prepare meal.

The recipe uses honey in the ricotta base and then suggests adding a drizzle of it after baking.

It’s best to go easy on it: the figs already provide plenty of natural sweetness. The honey mainly serves to bridge the cheese and the fruit.

Just a few drops are enough to give it a glossy, slightly sweet finish without turning the tart into a dessert.

Figs with a few blemishes are perfectly fine as long as they’re still healthy and firm enough.

Just remove the damaged parts and use the nicest slices for the top. On the other hand, very soft fruit will release more liquid and make it harder for the pastry to bake properly.

This recipe is therefore a great way to quickly use up ripe figs rather than letting them go bad in the trash.

The tart can be stored in the refrigerator in an airtight container or carefully covered for about two days.

To restore some of its crispness, it’s best to reheat it for a few minutes in the oven rather than in the microwave, which tends to soften the puff pastry.

But whether served warm or even cold, it retains its main appeal: the contrast between the figs, Brie, walnuts, and rosemary.