Paleo Fig & Pear Tart w/ Honeyed Goat Cheese & Balsamic Caramelized Onions
Goat Cheese Filling:
  • 4 oz. goat cheese, room temp
  • 1 tbsp milk of choice (I used coconut milk)
  • 1 tbsp honey
  • ¼ tsp vanilla
  • pinch of sea salt
Balsamic Caramelized Onions
  • 1 tbsp oil of choice
  • 1 small onion, thinly sliced
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • pinch of sea salt
  • freshly ground black pepper
  • ¾ lb. fresh figs, stemmed & quartered
  • honey, for drizzling
  • 1 to 1-1/2 pears, peeled, cored, & evenly sliced (I used ½ a red pear & ½ a bosc pear)
  • zest + juice of ½ a lemon
  • ¼ tsp cinnamon
  • good pinch of ground cardamom (opt.)
  • pinch of sea salt
Prepare this tart the night before for best results!
  1. Preheat oven to 350 and prepare single (not double!) pie crust in food processor. Pulse all crust ingredients together until dough ball forms and evenly press into removable-bottom tart pan. Set aside.
  2. Heat oil for onions in skillet over med heat and sauté with salt until translucent - about 5 mins.
  3. Reduce to med-low to low, add vinegar, honey & pepper, and sauté another 20 mins, stirring occasionally until caramelized. Set aside to cool.
  4. Gently toss pear ingredients together in a bowl. Set aside.
  5. Whisk goat cheese filling ingredients together and evenly spread onto uncooked tart crust.
  6. Evenly distribute balsamic caramelized onions over goat cheese filling.
  7. Line quartered figs, cut-side up, around the outer edge of the tart.
  8. Decoratively fan out macerated pear slices inside the ring of figs and place another fig quarter in the center.
  9. Drizzle desired amount of honey over the figs - just enough to glaze & sweeten them.
  10. Bake tart at 350 for 20 mins until crust is golden brown.
  11. Let cool to room temp before chilling in fridge overnight or serving. (Chilling overnight is not absolutely necessary but provides the best results!) If chilled, bring to room temperature again before serving.

Recipe by Merit + Fork at