Puff Pastry Tart with Roquefort, Pecans & Figs

I love making this tart as it’s so simple yet so full of deep flavors. Use the best quality puff pastry you can! You can use different types of cheese and nuts if you like too!


Every week Mormor would take a bus into the city to visit her favorite cheese shop, and often I would tag along. I just loved the piles and piles of all kinds of cheeses. The shop was run by two little old ladies with rosy cheeks and white coats. They would always give my mormor a small glass of sherry that they kept under the counter. She would taste all the amazing cheeses while sipping the sherry, but always ended up leaving with the same thing: a big chunk of Roquefort.

The rest of my family hated the smell of it, but to me it was like the finest perfume. Rich, pungent, and earthy. She kept it in a sealed container so that no one could smell it. She would make us open face sandwiches with thinly sliced bread, butter, a healthy serving of Roquefort, and a dollop of fig jam on top. To this day, this is one of my all time favorite treats!

She never used the cheese in cooking, always just by itself. But as I grew older and moved away, I started playing with the cheese: melting it in some cream or in a tart like this one. I love making this tart as it’s so simple yet so full of taste. It really reminds me of her in the best way.

So cheers, Mormor, I know you are eating Roquefort and sipping some port wine wherever you are.

Serves 8

You will need:
1 large sheet puff pastry
1?2 cup fig preserves
2?3 cup crumbled Roquefort or other blue cheese
20 pecan halves
1?2 small red onion, sliced
olive oil
freshly ground pepper

  1. Preheat oven to 420°F.
  2. Fold the puff pastry in half so you get a long narrow dough.
  3. Place on a baking tray covered with parchment paper.
  4. Top with fig preserves, Roquefort, pecans, and red onion.
  5. Drizzle with a little oil and add some pepper.
  6. Bake for about 20 minutes, turn the tray around after half time. It should be crispy and golden.
  7. Cut into slices and serve… with port!

Recipes+styling+photography by Paul Lowe