Say hello to this figgin delicious vegan pastry tart! A delicious fig bake that’s as heavenly as it looks.
It’s the most wonderful time of the year again: FIG SEASON. And this year they are lush and plentiful! Figs are certainly my favourite fruit of all time. If you haven’t tried them before you are in for a treat. They are delicate and plump, and when you bite into them they are sweet like candy with a slightly floral taste. A trip to the market is only complete with a bulging box of these soft and supple fruits. You’d think I was feeding a family of 10 with the amount of figs I’ve been buying. But I plan to incorporate them into every meal before the precious season turns a distant memory.
If there is one recipe that’s proved to be a slice of heaven it’s this Fig Pastry Tart. Actually, I made it Sunday morning with no strategy in mind. I only knew that I had some frozen puff pastry, a box of fresh figs, and some soy yogurt. (Turns out your groceries are much more sparse when half your budget goes towards figs..). But what it gave me was a true miracle; a crisp and warm, Vegan Fig Pastry Tart, and no regrets. If I’ve learned anything it’s that a little improvisation goes a long way with this recipe. To heaven and back to be exact.
I know it’s hard to believe, but trust me when I say this recipe was QUICK and EASY. I give you my word. Since I made it on the fly there was no incentive to start getting complicated. Let’s also remember it was very early on Sunday morning. I had no food in my system and the hangryness was in full swing. Suffice to say I was certainly not in the mood to create something complicated and time consuming.
You only need three ingredients for this knockout breakfast tart:
1. Store-bought puff pastry
2. Soy yogurt (or other plant-based yogurt)
I guess the saying is true; good things come in three’s. And so we continue the trend with only three easy steps to making this delicious vegan fig tart.
1. Roll the puff pastry into an oval, cook it for 20 minutes
2. Decorate with soy yogurt
3. Add fresh cut figs.
Of course, you’re welcome to fancy it up with a few extra steps: like cutting the figs into fig flowers (see instructions below), or drizzling the tart with chocolate sauce or maple syrup for added sweetness. But that’s all there is to it! How I hit the jackpot in discovering this winning combo I’ll never know. What I do know is that one doesn’t complain about winning the lottery. So let’s be thankful for our luck, and savour this wonder good revelation instead.
Of course we can’t ignore just how pretty this vegan fig tart is to look at. A pretty pastry like this is certainly as close to living in a Pinterest post as it gets. And what’s better than a flower bouquet? An edible one. This floral fig arrangement is sure to be adored by your loved ones. Eliciting some approving ooohs, aaaahs and mmmmms with each gaze and taste.
So there we have it: three simple ingredients and three simple steps gives you this dreamy and creamy fig pastry tart. The only struggle you should have over this pastry is how difficult it is to show some self-restraint. It took every fibre in my being not to eat it all to myself. And if that’s our biggest concern, I give you full permission to indulge.
Enjoy every blissful bite of this Fig Pastry Tart.
Vegan Fig Pastry Tart
- 1 puff pastry thawed, vegan
- all-purpose flour to sprinkle if needed
- 1/2 cup soy yogurt
- 6-8 fresh figs
- maple syrup or chocolate sauce to drizzle (optional)
- Preheat oven to 190C (375F). Line baking tray with parchment paper and roll puff pastry into an oval shape to be approx. 1/4 inch thick. Sprinkle with all-purpose flour as needed for rolling to stop the pastry from sticking.
- Poke pastry with fork to create tiny holes, leaving roughly one inch around the boarder untouched. Place puff pastry in the oven to cook for 20-25 minutes, or as instructed on package.
- When golden and crisp remove puff pastry from oven and let cool slightly. (It's okay if the pastry has risen high in the middle, you can gently push it down with a spoon as you add your yogurt).
- Scoop and spread soy yogurt into the centre of the pastry leaving roughly 1-inch for the boarder.
- Cut figs into flower designs. To do this hold the fig upright between two fingers, and cut into the centre of the fig in a zig-zag pattern, all the way around. Then gently pull apart to reveal two fig flowers. Decorate puff pastry with fig flowers.
- Slice pastry into strips and serve. Optional to drizzle with maple syrup or chocolate sauce before serving.