Goat Cheese and Fig Tarts That Taste Like Pure Luxury

Goat cheese and fig tarts have this quiet way of stealing the show. The first time I made them, I was hosting a backyard dinner in late September—right when figs are juicy and sweet, and the air starts to crisp just slightly. I needed something elegant but not fussy, impressive but totally doable. And these little tarts? They hit every mark.

Each bite lands somewhere between creamy and nutty, tart and honeyed, rustic and refined. There’s something magical that happens when velvety goat cheese meets the deep, almost caramel sweetness of fig jam—especially when they’re cradled in a walnut crust that’s toasty and just crumbly enough. These aren’t just treats. They’re tiny showstoppers. And if you’re anything like me, you’ll be tempted to eat them straight from the fridge the next morning.

I’ve always leaned toward simple, feel-good recipes. I never trained in a professional kitchen. I learned through trial and error after moving from the Netherlands to California, raising two little ones who became my favorite taste-testers. These tarts came out of that same spirit—simple ingredients, satisfying results.

So whether you’re building a holiday board, planning brunch, or just want something beautiful for yourself, this is one of those recipes that feels like it belongs in a boutique bakery window but was actually made in your home kitchen. Just like my whipped goat cheese dip, these tarts prove that cheese and fruit were always meant to be together.

👉 Try this other fig and goat cheese favorite on Tasty Flavor →

Key Ingredients

Making these goat cheese and fig tarts doesn’t require a long grocery list, but each ingredient earns its place. Here’s everything I use to create those rich, nutty layers and that creamy, tangy center:

Full Ingredient List:

For the Walnut Crust:

• 1 ½ cups walnuts (finely ground)
• ½ cup all-purpose flour
• 3 tbsp sugar
• 6 tbsp unsalted butter, melted
• Pinch of salt

For the Filling:

• 8 oz soft goat cheese
• 4 oz cream cheese
• 2 tbsp honey
• 1 tsp lemon zest

For the Topping:

• ½ cup fig jam
• Fresh fig slices (optional)
• Extra chopped walnuts
• Fresh thyme sprigs

The crust is one of my favorite parts. Using ground walnuts instead of just flour gives it a toasted richness that feels earthy and warm. It’s a beautiful contrast to the creamy center. If you don’t have walnuts, pecans work well too, though they’ll add a slightly sweeter note.

Then there’s the goat cheese—it’s the heart of the filling. Tangy, creamy, and slightly salty, it balances perfectly with the honey and lemon zest. I’ve tested it with just cream cheese before, but I always come back to the way goat cheese holds its own.

And finally, that fig jam. Don’t skimp. It adds the jeweled finish and sticky sweetness that ties the whole bite together.

I’ve used this same combo in other recipes too, like in my baked brie with fig jam

Step-by-Step Preparation

Making these goat cheese and fig tarts is easier than it looks. I like to think of them in layers—nutty crust, creamy filling, jammy topping, and those little bits of texture and color that make every bite special.

Here’s exactly how I make them from start to finish:

Instructions

1. Preheat the oven to 350°F (175°C).
   I always start with the crust since it needs to cool completely before filling.
2. Make the walnut crust.
   In a bowl, combine the finely ground walnuts, flour, sugar, melted butter, and a pinch of salt. Stir until the mixture looks like damp sand.
3. Press the mixture into tartlet pans.
   I use 6–8 mini tart pans, greased lightly. Press the crust into the base and sides evenly. You want it compact, so it holds its shape.
4. Bake the crusts.
   Bake for 12–15 minutes, or until they’re lightly golden and smell nutty. Cool completely on a rack. The crusts will firm up as they cool.
5. Prepare the filling.
   Beat the goat cheese, cream cheese, honey, and lemon zest in a bowl until completely smooth. I use a hand mixer, but a whisk works too if the cheese is soft.
6. Assemble the tarts.
   Spoon the creamy filling into the cooled walnut crusts, spreading evenly.
7. Top with fig jam.
   Add a generous layer of fig jam over each tart. Smooth it out gently with the back of a spoon.
8. Finish with garnish.
   Top with fresh fig slices (if using), a sprinkle of chopped walnuts, and a sprig of thyme.
9. Chill lightly before serving.
   I usually chill them for 30 minutes so the filling sets just enough—but not so long that the crust softens.

Ingredient Function Table

Variations & Comparisons

The base recipe for these goat cheese and fig tarts is lovely on its own—but I’ve had fun tweaking it over the years depending on what’s in season or who I’m serving. Here are a few of my favorite variations and ideas that still hold the soul of the original.

1. One Big Tart vs. Mini Tarts

Most of the time, I make individual tartlets. They’re charming and easy to serve. But when I’m in a rush—or serving a bigger crowd—I press the walnut crust into a 9-inch tart pan instead. It bakes the same way and slices beautifully once chilled. Just be sure to let it cool completely before cutting to keep those edges clean.

2. Roasted Figs Instead of Jam

Fresh figs are fleeting but magical. When I can find them ripe and ready, I skip the fig jam and roast halved figs with a drizzle of honey and a splash of balsamic vinegar. The result is soft, caramelized fruit with a tangy depth. I spoon them over the goat cheese filling just before serving. It feels more rustic and seasonal—especially if you’re leaning into fall flavors.

3. Vegan Swaps

I’ve tested a few vegan versions for friends, and they’re surprisingly good. Use a plant-based butter for the crust and swap the cheeses for a vegan cream cheese or cultured cashew cheese. The texture will be a little softer, but the flavor holds up nicely—especially with a good drizzle of maple syrup or date syrup over the top.

I actually got inspired to play around with figs more after seeing this savory yogurt with roasted figs. It’s another one of those smart, sweet-meets-savory pairings that just works.

Common Mistakes & Easy Fixes

Even simple recipes have their sneaky challenges. After making these tarts more times than I can count, I’ve run into a few bumps—and found easy ways to smooth them out.

Mistake #1: Crumbly Crust That Won’t Hold

If your walnut crust falls apart when you try to remove it from the pan, you’re not alone. Nut-based crusts are more delicate than traditional ones.

Fix:
Make sure the crust mixture is well-packed before baking, especially along the edges. I press it in with the bottom of a small measuring cup. Also, don’t skip the cooling step—cool crusts are much firmer and easier to lift out cleanly.

Mistake #2: Filling Too Loose or Runny

Sometimes the cheese filling doesn’t hold its shape—it ends up more like a soft spread than a creamy layer.

Fix:
Always use full-fat goat cheese and cream cheese. And beat the mixture until smooth but not over-whipped. Overmixing can introduce air and loosen the texture. If your filling feels too soft, chill it for 10–15 minutes before spooning it into the crusts.

Mistake #3: Jam That Slides Right Off

Fig jam can sometimes sit on top like a slick layer instead of blending beautifully into the filling.

Fix:
Gently warm the jam for 5–10 seconds in the microwave and stir it before spreading. It becomes more pliable and blends better with the creamy base. Also, don’t overfill the tarts—leave a slight rim of exposed filling around the edge to help “anchor” the jam.

Tips, Serving Ideas & Add-Ons

These goat cheese and fig tarts already feel like something you’d serve at a vineyard picnic or an upscale brunch. But with a few thoughtful touches, you can take them from beautiful to unforgettable. Here’s how I love to serve and style them.

Wine Pairings

A tart this elegant deserves a pour that matches its vibe. I usually reach for a chilled glass of Sauvignon Blanc or light Pinot Noir. The goat cheese brings tang and creaminess, so wines with crisp acidity or light berry notes keep things balanced.

Build a Board

Turn your tarts into the crown jewel of a cheese-and-fruit grazing board. I surround them with wedges of brie, marcona almonds, honeycomb, grapes, and seeded crackers. It’s an instant showpiece for holiday parties or even a relaxed girls’ night in.

Brunch-Style Twist

If I’m hosting brunch, I serve these alongside soft scrambled eggs, sourdough toast, and roasted seasonal vegetables. They add a little something sweet, something savory—without leaning too far into dessert territory.

Flavor Boosts

A small drizzle of good olive oil, a grind of cracked black pepper, or even a few flakes of Maldon salt right before serving adds depth. These little finishing touches make the flavors pop even more.

Bonus Twist: Balsamic Glaze Drizzle

If you’ve never tried it—do. A whisper of balsamic reduction over the fig jam adds a tangy-sweet note that makes people pause mid-bite. I use a thick aged balsamic or reduce my own with just a touch of brown sugar. It’s magic.

I first started playing with fig combos after making this savory yogurt with roasted figs. It opened the door to using figs far beyond just cheese boards.

Storage & Make-Ahead

These goat cheese and fig tarts are not only elegant—they’re also incredibly forgiving when it comes to prepping ahead. That makes them perfect for entertaining or just enjoying throughout the week.

Storage Guidelines

Once assembled, I store the finished tarts in an airtight container in the refrigerator. They hold up beautifully for 2–3 days. The crust stays crisp, and the fig jam keeps the filling from drying out.

If you want to store them longer, I suggest keeping the crust and filling separate. Fully baked crusts will stay crisp at room temperature in a sealed container for up to 4 days. The filling can be kept in the fridge for up to 5 days—just give it a quick stir before using.

Freezing Tips

The crust freezes surprisingly well. I’ll often press it into tartlet pans, bake, cool, and then wrap the shells individually in plastic wrap. They’ll keep in the freezer for up to 1 month.

I don’t recommend freezing the full assembled tart—the cheese filling can change texture once thawed.

Make-Ahead Magic

If I’m hosting, I prep the crusts and filling the night before, store them separately, and assemble the tarts just before guests arrive. You can also fill and top them up to 4 hours ahead—just keep them chilled until serving.

Conclusion

These goat cheese and fig tarts are the kind of dessert—or appetizer—that people remember. They look delicate, taste indulgent, and come together with surprisingly little effort. That’s my favorite kind of kitchen magic: simple ingredients turned into something truly special.

FAQs About Goat Cheese and Fig Tarts

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Goat Cheese and Fig Tarts That Taste Like Pure Luxury

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• Author: Camilia
• Total Time: 35 minutes
• Yield: 6–8 tarts
• Diet: Vegetarian

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Description

Crispy walnut crusts filled with whipped goat cheese, fig jam, and fresh thyme. These elegant tarts are a sweet-savory bite of luxury.

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Ingredients

1 ½ cups walnuts (finely ground)

½ cup all-purpose flour

3 tbsp sugar

6 tbsp unsalted butter (melted)

Pinch of salt

8 oz goat cheese

4 oz cream cheese

2 tbsp honey

1 tsp lemon zest

½ cup fig jam

Fresh fig slices (optional)

Chopped walnuts (for garnish)

Fresh thyme sprigs

Cook Mode Prevent your screen from going dark

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Instructions

1. Preheat oven to 350°F (175°C).

2. Mix ground walnuts, flour, sugar, melted butter, and salt until crumbly.

3. Press into greased mini tart pans.

4. Bake 12–15 min until golden. Cool completely.

5. Beat goat cheese, cream cheese, honey, and lemon zest until smooth.

6. Spoon filling into cooled crusts.

7. Top with fig jam and optional fresh figs.

8. Garnish with walnuts and thyme.

9. Chill lightly before serving.

Notes

Use pecans as a walnut substitute.

Add balsamic glaze for a bonus flavor twist.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American