Fig + Pear Tart w/ Honeyed Goat Cheese & Balsamic Caramelized Onions


Yeah, you read that right. Confusing, I know. Is it an appetizer? A dessert? My daily breakfast & nighttime snack? – ALL OF THE ABOVE! Shiz, you can have it for dinner if you want! It’s that good. All I can say is you MUST make this tart! Chock full of real, whole ingredients and 100% paleo – this baby is guaranteed not to disappoint.




I got my first taste of fresh figs when I met James’ Persian father for the first time. He has an extremely resilient fig tree in his Annapolis backyard and would sell his abundance of figs every Sunday at the local Farmer’s Market, which I thought was just the coolest. He prunes and trims the tree down to nothing and by the next time we see him, it’s always back in it’s full glory. You couldn’t kill that GD tree if you wanted to and since then, I’ve really grown to love figs. (Clearly, so has Zeus!)


Zeus frolicking & playing while I pick fresh figs.

Zeus frolicking & playing while I pick fresh figs.


While most of us are familiar with figs in their dried form or as the infamous filling in Fig Newtons, we rarely hear that figs date back to Asian & Mediterranean regions as far back as 5,000 B.C. Whaaaat! If you were feeling corny, you could say you’re eating a piece of history! And, guess what – I’M FEELING CORNY!!!! YOU’RE EATING A PIECE OF HISTORY!!!!!!!~!#@%*(%(&# THAT FIG NEWTON JUST SCREAMS “CULTURE”!

A fresh fig is a totally different experience, though. Delicate little bulbs with soft, colorful skins and a slightly sweet, seeded flesh. There’s truly nothing like them. There’s a reason you always see fresh figs paired with expensive cheeses & fancy schmancy wines on high-end charcuterie plates at 5-star restaurants… because they’re so simply delicious & never overpowering.




The superfecta of flavors in this tart is the ultimate party in your mouth, I promise. It’s just-sweet-enough with a little bit of goat cheese-balsamic salty-tang. There’s not many who wouldn’t enjoy this tart… I mean, unless you’re a sick, twisted soul… 😉 Did I mention this recipe is shockingly easy?! ‘Cause it is! I’d say this bad boy could be made year-round for any occasion. I simply think it’s perfection in a (paleo) tart shell! 🙂


Paleo Fig & Pear Tart w/ Honeyed Goat Cheese & Balsamic Caramelized Onions


  • 1 - Single Pie Crust
  • Goat Cheese Filling:
  • 4 oz. goat cheese, room temp
  • 1 tbsp milk of choice (I used coconut milk)
  • 1 tbsp honey
  • 1/4 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
  • Figs:
  • 3/4 lb. fresh figs, stemmed & quartered
  • honey, for drizzling
  • Pears:
  • 1 to 1-1/2 pears, peeled, cored, & evenly sliced (I used 1/2 a red pear & 1/2 a bosc pear)
  • zest + juice of 1/2 a lemon
  • 1/4 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.


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