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Tarte Flambée with Goat Cheese & Fresh Figs

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  • Author: Bake to the roots
  • Prep Time: 25
  • Cook Time: 12
  • Total Time: 90



For the dough

  • 0.4 oz. (12g) fresh yeast
  • 1/2 tsp. sugar
  • 2 1/3 cups (300g) all-purpose flour
  • 1/4 tsp. salt
  • 2.1 oz. (60g) Arla Kærgården
  • 1 1/4 cups (300ml) lukewarm water

For the topping

  • 7 oz. (200g) sour cream
  • 3 tbsp. milk
  • 1 spring of rosemary
  • 1 spring onion
  • salt, pepper
  • 3.5 oz. (100g) goat cheese (roll)
  • 23 figs
  • 2 tbsp. honey


  1. Add the yeast to a small bowl or cup, add the sugar and mix until the yeast liquifies. Add the flour and salt to a large bowl and mix. Add the liquid yeast, fat and water and mix until you get a nice smooth dough. Cover with a kitchen towel and let rise in a warm place for about 30-40 minutes.
  2. Preheat the oven to 480˚F (250°C) – if you have a pizza stone, leave it in the oven to heat up as well – you can also use a regular baking sheet and place it in the lower 1/3 of the oven. Wash the rosemary, remove the leaves and chop finely – keep some untouched for the decoration. Mix the sour cream with the milk, add the chopped rosemary and season with salt and pepper. Cut the goat cheese roll into thin slices, wash the figs and quarter. Cut the spring onion into rings. Set aside.
  3. Cut the dough into 4 eaqual pieces and roll out each very thin on a floured surface. Place two of those dough pieces on a baking parchment. Spread the sour cream mix on top and place some goat cheese slices on top – season with salt and pepper. Place the baking parchment with the dough pieces on the pizza stone or baking sheet and bake for 10-12 minutes. Take out of the oven and the other two tarte flambée. Add the figs on top, drizzle with honey and sprinkle with the spring onions and rosemary – serve warm.


  • Enjoy baking!


  • Serving Size: 4