Roasted Vegetable Tarts with Fig and Goat Cheese


This roasted vegetable tart is a wonderful, light dinner that makes the most of seasonal, fresh vegetables. This could easily be brunch as well! We used zucchini, squash and onions from our Produce Box this week along with organic broccoli from the farmer’s market and some cherry tomatoes from last summer that we stashed in the freezer. The base is our very own Sticky Fig Jam and the tarts were topped with local goat cheese from Hillsborough Cheese Company. A very locavore dish!

These tarts are very light and if you have hungry family, double this recipe!

Roasted Vegetable Tarts with Fig and Goat Cheese (makes 4 tarts or two servings)

  • 1 sheet puff pastry (1/2 package)
  • 1 beaten egg white
  • 4 cups chopped vegetables (we used 1 yellow squash, 1 zucchini, 1 spring onion, 12 cherry tomatoes and 1/2 lb. fresh broccoli)
  • 4 ounces fig preserves
  • 3 ounces goat cheese
  1. Preheat oven to 400 degrees.
  2. Unfold the puff pastry onto a parchment lined baking sheet and cut into four equal squares.
  3. Brush the squares with the egg white and use a fork to crimp the edges of each square.
  4. Bake pastry for 20 minutes.
  5. Remove from oven and gently press each square with a spatula so it is slightly flattened. Let cooling the baking sheet.
  6. While pastry is cooling, cut up vegetables into small pieces, toss with olive oil and roast on a foil lined baking sheet for 30 minutes. Stir every 10 minutes or so.
  7. Vegetables are done when lightly browned and no liquid remains on the baking sheet.
  8. Assemble your lovely tarts–spoon about 2 tablespoons fig preserves onto each puff pastry square. Top with about 1 cup of the roasted vegetables. Divide your goat cheese among the four tarts and sprinkle on top.
  9. Set your broiler to low and broil put the baking sheet with the tarts under the broiler for about 30-45 seconds, just until the cheese is soft and the pastry is crispy (mine here is a little too crispy, but still delicious!).

Chili Dusted Salmon with Fig Glaze


Sounds fancy, doesn’t it?

Here’s the deal. I’m on a mission to find creative ways to use some of the preserves, jams, salsas and pickles we put up last summer. Sure, sure, homemade jam on fresh bread or on a toasted bagel is hard to top. And tomato salsa is great on almost anything. But now that I’m past my “Oh my gosh, we’re going to run out of food!” craziness, I can relax and have fun with what we created. Like this dish. Have you ever eaten salmon with figs? I hadn’t, but I will again!

I was in Whole Foods buying turmeric capsules (more on that later) and tried a sample of a salmon dish. It was so good! Sweet and spicy, but with lots of nice salmon flavor. Wouldn’t I like to buy their special Whole Foods spicy rub? Or some gourmet fig preserves? Or salmon? I started to consider it (I am such a sucker), when I had a revelation. I had ALL of those things in my house already! Yay for me! Out of Whole Foods without spending more than I needed to AND a great idea for supper 🙂

This dish is super, super easy. If you can turn on your broiler, you can make this. We used a large, wild caught, American salmon filet. It was ginormous. You could do this with salmon steaks as well–you’ll need to adjust the cooking time, but otherwise it’s all the same. We even used the rest of our homemade Cajun seasoning from our Family Gras jambalaya, but you could use store-bought as well.

Chili Dusted Salmon with Fig Glaze (4 servings)

  • 1 large, wild caught salmon fillet about 1-1 1/2″ thick (or you could do 2 smaller fillets)
  • 1 tbsp. Cajun seasoning (see recipe HERE)
  • 3/4 cup of Sticky Fig Jam (see recipe HERE) or store bought fig preserves
  1. Bring salmon fillet or steaks to room temperature.
  2. Line a broiler pan with foil and turn your broiler to high. Adjust your oven rack to allow 3-4 inches between your broiler and the fish.
  3. Dust the salmon liberally with the spice mixture and put fish on the broiler pan.
  4. Broil the salmon for 5 minutes. Remove from oven.
  5. Cover the salmon with the fig preserves and broil for 2 minutes more. Watch and make sure the figs don’t scorch.
  6. Remove from oven and serve immediately.

We served our fish with vegetarian collard greens. For the first time, I made collards without any bacon or meat and they were pretty fabulous.

Collard recipe to come tomorrow!


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