Fig & Olive’s Bastille Day Tart

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This recipe comes to us from Chef Pascal Lorange, Executive Chef for the olive oil-focused, French eatery FIG & OLIVE Melrose Place.

Courtesy of FIG & OLIVE

Chef Lorange’s light and flavorful Fig & Gorgonzola Tartlet is made with fresh summertime Figs (in season through August), local California Heirloom Tomatoes, and savory Rosemary, served on housemade Puff Pastry. It travels well for a Bastille Day picnic at the park, or can be served in slices for a European-style soirée.

Keep reading for the recipe…

Fig & Gorgonzola Tartlet

Courtesy of Executive Chef Pascal Lorange, FIG & OLIVE

Cooking Time: 20 minutes | Preparation Time: 25 minutes

Serves 4 people

1 sheet             Fine puff pastry (available at your local gourmet supermarket or bakery)
1 bunch           Scallions
4                        Heirloom tomatoes
8                        Fresh Figs
8 oz.                 Gorgonzola
2 oz.                 Chopped Walnuts
1 tsp                 Fleur de Sel
1 tsp                 Pepper
2 TB                 Olive Oil (preferred choice: Fig & Olive’s Ascalano Olive Oil (CA) – $13.99)
1                        Fresh Rosemary Sprig, to garnish
2 slices            Prosciutto di Parma, to garnish (can omit for vegetarian diners)


1.     Preheat oven to 400 degrees F.
2.     Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.
3.     Poke shallow hole in the dough with a fork before cutting the circles to help the pastry bake evenly. Place the circles on a well-greased baking sheet.
4.     Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.
5.     Cut tomatoes into wedges and arrange evenly around the tart.
6.     Place cut figs wedges (one fig can be cut into 2 or 3 wedgies) evenly between the tomatoes.
7.     Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.
8.     Drizzle a small amount of olive oil over each tart before baking.
9.     Bake for 15 minutes or until tart has a golden brown crust and melted cheese.
10.  Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.
11.  Garnish with a fresh sprig of rosemary and Prosciutto di Parma torn into pieces.