Blue Cheese, Fig & Walnut Tartlets

These individually-sized tarts make beautiful starters for a dinner party, and with prepared puff pastry, they’re simple to make. Nearly any type of blue cheese will work here; we recommend blue d’Auvergne, which is moderately strong in flavor and blends well with a splash of dairy.

 

Blue Cheese, Fig & Walnut Tartlets

 

12-14 soft fresh figs

All-purpose flour for dusting

1 sheet frozen puff pastry, about 1/2 lb. (250 g.), thawed according to package instructions

6 oz. (185 g.) blue cheese, at room temperature

2 Tbs. half-and-half or whole milk, or as needed to create a spreadable paste

1/4 cup (1 oz./30 g.) finely chopped walnuts

1/2 tsp. freshly ground pepper

1/2 tsp. minced fresh thyme

1 tsp. extra-virgin olive oil

 

Preheat the oven to 375ºF (190ºC). Trim off the hard tip from each fig stem. Cut the figs lengthwise into slices 1/4 inch (6 mm.) thick.

 

On a lightly floured work surface, roll out the puff pastry into a rectangle about 10 by 12 inches (25 by 30 cm.) and about 1/4 inch (6 mm.) thick. Using a pastry cutter about 5 inches (13 cm.) in diameter, cut out 4 rounds. Line a rimmed baking sheet with parchment paper. Transfer each pastry round to the prepared pan and, using your thumb and forefinger, lightly crimp the pastry edges to form a rim.

 

In a small bowl, using a fork, mash together the cheese and half-and-half, and then mix in the walnuts. Spread one-fourth of the cheese mixture over the bottom of each tartlet shell. Arrange the fig slices on top in a single layer, overlapping them slightly. Sprinkle with the pepper and thyme, and drizzle with the olive oil. Place the tartlets in the freezer for 10 minutes to help the pastry puff nicely when it bakes.

 

Bake the tartlets until the crust is lightly golden and the figs are soft, 15-20 minutes. Transfer to a rack to cool for about 15 minutes. Remove the tartlets from the pan and serve warm or at room temperature. Serves 4-8.