These fig tartlets are not quite sweet and not quite savoury, living in a delicious realm in between. The cream cheese and crunch of cornmeal in the crust tease out the earthy quality of the figs, and a drizzle of honey heightens the fruit's juicy, natural sweetness. I'm always a fan of recipes that work any time of day and these tartlets are wonderful for breakfast, tea or a not-too-sweet dessert.






Skill level

Average: 2.6 (18 votes)



  • ¼ cup masa harina or golden corn flour
  • 1 cup gluten-free bread flour
  • generous pinch of sea salt
  • 4 tbsp cold, unsalted butter cut into small pieces
  • 250 g cold cream cheese


  • 24 figs
  • 4 tsp honey
  • 4 tsp creamy goat cheese
  • 12 fresh thyme sprigs


Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Chilling time 1 hour

In a food processor, mix together masa harina, flour, and salt. Add the butter and blend until you have a coarse, crumbly texture. Finally, add the cream cheese in little chunks. Let the processor whir, until a ball of dough forms.

Lay four squares of plastic wrap on the counter next to your food processor. Divide the dough into 4 balls of the roughly the same size. Wrap each ball of dough in plastic and use the heel of your palm to flatten the dough into 4 round disks. Refrigerate for 1 hour or up to 3 days.

After your dough has chilled, preheat the oven to 190˚C.

On a lightly floured surface with a lightly floured rolling pin, roll out each ball of dough into a 18 cm round. Transfer prepared crusts onto one or two parchment-lined baking sheets, and roll edges of the dough up and over, making a small border.

Trim stem ends from figs and slice the fruit vertically into thin rounds. Lay the fig slices in an overlapping circular pattern on top of the prepared dough. Drizzle a little honey over the figs. Crumble on a bit of goat cheese. Tuck in a few sprigs of thyme.

Pop the tartlets into the hot oven. Bake for 15 minutes, then rotate the baking sheets to ensure an even baking. Bake another 15-20 minutes until the crust is golden brown and the figs are soft and oozing with jammy goodness.

Eat warm or at room temp. Enjoy!


• Be sure to give your dough at least an hour to chill before assembling your tarts. The dough is adapted from Annie Somerville's recipe, via Janet Fletcher's lovely piece in Sunset Magazine's August 2013 issue.


Recipe from Yummy Supper: 100 Fresh, Luscious, and Honest Recipes from a {Gluten-Free} Omnivore by Erin Scott, with photographs by Erin Scott (Rodale Books, $24.99, available August 2014).

Read our interview with Erin Scott of Yummy Supper, and get more of her recipes.