Savory Fig and Grape Tart
1 sheet store bought puff pastry, thawed
5 oz goat cheese, crumbled
1 pint fresh figs, stems trimmed and sliced in quarters
1 cup fresh grapes, halved
2 tablespoons balsamic fig jam or honey
Preheat oven to 400 degrees.
Prepare a tart pan by lightly spraying with cooking spray or greasing with a little butter. If you like, this can be done free form, without a tart pan, and on a parchment lined baking sheet. It can also be made into smaller individual tarts, if you wish.
Carefully place the puff pastry into the tart (or on baking sheet), lightly pressing it into the pan, and trim the excess.
Spread the goat cheese lightly over the pastry dough. Begin to arrange the figs, starting at the center, moving outwards. Finish off with the grapes around the perimeter. Whisk the egg and lightly brush the edges of the exposed pastry.
Place tart on baking sheet and into the oven. Bake for about 30 minutes, or until the puffed pastry is golden brown and fully cooked through. If you see some bubbling, pierce it with a fork and continue to bake.
Remove from oven and lightly brush on some warmed balsamic fig jam or honey. When it is cool enough to handle, unmold from the tart pan, slice, and serve while warm.