Back when we had figs ripening like mad, I came across a recipe from Vegetarian Times for a Lavender and Fig Tart with Goat Cheese Cream, and oh man was it worth the effort. It was a super big hit at a party, the first food to completely disappear.

The only change I made was to use thyme instead of lavender, since we had that in abundance in our garden.

The hardest part of the recipe was dealing with the puff pastry, something I had no experience with.

After you bake it, you have to cut along the edges to create the crust and then press down the middle. It wasn’t too bad, but of course mine wasn’t as pretty as the magazine picture.

We had on over-abundance of figs at the time, so I really loaded up the tart.

The final step was drizzling with a sweetened balsamic and thyme mixture. I can’t wait to make this recipe again next year!