Flaky, creamy, sweet, and surprisingly simple.
You guys, this tart is something special. It’s creamy, not too sweet, and has the most gorgeous flaky crust with a ribbon of fig jam running through the middle.
It’s one of those recipes that feels fancy but is honestly so easy to pull off. I made this on a quiet Sunday, and let’s just say it didn’t last until Monday.
If you’ve got a container of cottage cheese in the fridge and a jar of fig jam hiding in the pantry—this one’s for you.
🍽️ Servings & Time
- Servings: 8 slices
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
💛 Why I Love This Recipe
This one has become a go-to when I want something easy but beautiful.
Here’s why it hits the spot every time:
- The crust is store-bought puff pastry. Zero stress.
- Cottage cheese makes it light but still creamy.
- Fig jam = rich sweetness without being overpowering.
- It looks like a bakery tart, but you made it in your kitchen.
- It’s not too sweet, so it works for brunch or dessert.
⚙️ What You’ll Need
- 1 sheet puff pastry, thawed
- 1 cup full-fat cottage cheese
- 1 egg
- 1 tbsp honey
- 1/4 tsp vanilla extract
- 1/2 cup fig jam
- 1 egg yolk (for egg wash)
- Powdered sugar (for garnish, optional)
- Fresh mint leaves (optional garnish)
🧠 Why This Recipe Works (Quick Science)
- Puff pastry rises because of layers of butter and dough—when heated, steam puffs it up.
- Cottage cheese adds creaminess without making the tart soggy, thanks to its low moisture compared to ricotta.
- Fig jam balances tangy cheese with deep, caramel-like sweetness.
- Egg wash gives the tart that glossy golden-brown crust.
🧰 Tools Required
- Baking tray
- Parchment paper
- Mixing bowl
- Whisk or fork
- Pastry brush
- Knife
- Spatula
- Spoon
🔁 Substitutions & Variations
- No fig jam? Try raspberry or apricot preserves.
- Vegan? Use dairy-free puff pastry and a plant-based cheese spread.
- No puff pastry? Pie dough works too—just pre-bake it.
- Want it sweeter? Add 1 more tbsp of honey to the filling.
⏳ Make Ahead Tips
- Mix the cottage cheese filling up to 1 day ahead.
- Assemble the tart, then refrigerate (uncooked) up to 8 hours before baking.
- Leftovers reheat well in a toaster oven for 5 minutes.
📋 Instructions
Step 1: Preheat & Prep the Puff Pastry
Preheat your oven to 400°F. Unroll your puff pastry sheet onto a parchment-lined baking tray. Score a 1-inch border around the edge with a knife (don’t cut all the way through).
Step 2: Make the Filling
In a bowl, mix 1 cup cottage cheese, 1 egg, 1 tbsp honey, and 1/4 tsp vanilla until smooth and creamy.
Step 3: Spread the Cheese Mixture
Spread the cottage cheese mixture inside the scored border of the puff pastry. Use a spatula to smooth it out evenly.
Step 4: Add the Fig Jam Swirl
Spoon the fig jam in dollops over the cheese layer, then swirl gently with a knife or skewer to create a marbled effect.
Step 5: Brush the Edges with Egg Wash
Brush the outer edge of the tart with egg yolk to help it turn golden and shiny while baking.
Step 6: Bake It
Place in the oven and bake at 400°F for 35–40 minutes, or until the edges are puffed and golden brown.
Step 7: Cool & Garnish
Let it cool slightly. Dust with powdered sugar and garnish with fresh mint if using.
💡 Pro Tips
- Don’t skip scoring the puff pastry—it helps the edges rise higher than the center.
- Blot your cottage cheese with a paper towel if it’s super wet—less sogginess.
- Swirl gently—don’t overmix or the layers will blend too much.
- Keep puff pastry cold until you’re ready to use it; it puffs better.
- If your fig jam is super thick, warm it in the microwave for 10 seconds to make swirling easier.
🧊 Leftovers & Storage
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in a toaster oven for best texture.
- Avoid the microwave—it’ll make the crust soft and soggy.
📅 Meal Plan Ideas
- Brunch: Pair with arugula salad and mimosas.
- Dessert: Serve with a dollop of whipped cream.
- Light Lunch: Add a bowl of tomato soup or side salad.
- Tea Time: Serve it chilled with iced herbal tea.
🚫 Common Mistakes
- Not drying excess liquid from cottage cheese—can cause a soggy crust.
- Overfilling the tart—makes it bake unevenly.
- Letting the puff pastry get too warm—makes it hard to handle and doesn’t rise as well.
- Baking at too low a temp—crust won’t puff up nicely.
🍴 What to Serve With
- A green salad with lemon vinaigrette
- Roasted veggies like carrots or zucchini
- A hot cup of herbal tea or latte
- Vanilla ice cream if you’re going full dessert mode
❓ FAQ
Can I use ricotta instead of cottage cheese?
Yes! Just make sure it’s not too wet—drain it a bit first.
Can I make this gluten-free?
Use gluten-free puff pastry. It’s out there and works great.
Do I need to strain the cottage cheese?
Only if it’s very watery. A quick blot with a paper towel usually does the trick.
Is it sweet or savory?
It’s more on the sweet side—but not dessert-level sweet.
🥄 Conclusion
This Cottage Cheese Fig Jam Tart is one of those recipes that looks impressive but is secretly simple. It’s light, flaky, and just the right amount of sweet. I hope it brings a little joy to your table—whether that’s brunch, dessert, or just because. If you try it, drop a comment and let me know how it turned out or if you have any questions!
Happy baking 💛
