The thing that I love about mang French home cooking recipes, besides the fact that they are super easy to make, is that adaptation possibilities are endless. And savory tarts are a good example. So when fresh fig season comes, I can’t help myself baking a quiche. I think that the best association to balance the fruit sweetness is to have big chunks of cheese, and goat cheese is perfect.
Before the recipe ingredients and instructions, here is some information: filling possibilities are endless, with the same base and all kinds of toppings. So when the figs are finally in season, I see it, I can’t resist. I offer them today as a savory tart with:
- I prefer puff pastry rather than a shortcrust pastry for a lighter quiche, but you can use shortcrust pastry if it’s easier for you to prepare or if you have this on hands.
- Goat cheese I choose goat log but chunks of fresh goat cheese, rather large and not crumbled, could also be fine. I find that the outcome is better with goat cheese log as it keeps its texture better once baked in the quiche and as it’s a bit stronger in taste, it balances fig sweetness.
- I add a pan-seared thinly sliced onion because I think it’s great in this recipe, but you can do without.
- Drizzling honey before baking helps to caramelize.
- As for chives, they have a dressing rather than gustative objective.
- You can add walnuts or hazelnuts if you like. It can bring a contrast of textures and also goes well in flavors.
And if you like quiches and savory tarts, there are several recipes on the blog now. Of course the traditional quiche Lorraine (with the story behind, I tell you why it should not contain cheese), the spinach and bacon quiche which made my daughters love spinach, but also a caramelized onion and bacon quiche, corn and zucchini quiche, leek and haddock quiche. As well as my mom’s bell pepper tart and a Paris button mushroom galette.