Fig and Brie Tart with Arugula Salad

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A crisp pastry tart filled with caramelized figs and creamy Brie, served with a peppery arugula salad for a sophisticated yet simple meal. This french-inspired salads ready in about 45 minutes layers sheet phyllo dough, brie cheese, fresh figs into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 390 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 20 min Serves 4 French cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Unroll 1 sheet phyllo dough and cut into 6 equal rectangles; brush each with melted butter (1 tbsp).
  2. Step 2: Thinly slice 6 oz brie cheese and arrange over phyllo rectangles, leaving a 1/2-inch border.
  3. Step 3: Halve 8 fresh figs and arrange cut-side down on brie; drizzle with 1 tbsp balsamic vinegar and sprinkle with 1/4 tsp salt.
  4. Step 4: Fold phyllo edges toward center to enclose filling, then place on a baking sheet and bake for 20 minutes until golden and crisp.
  5. Step 5: While tart bakes, whisk 2 tbsp olive oil, 1 tbsp balsamic vinegar, and lemon zest from 1 lemon; toss with 4 cups arugula and serve alongside the warm tart.

Frequently asked questions

How long does Fig and Brie Tart with Arugula Salad take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Fig and Brie Tart with Arugula Salad?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Fig and Brie Tart with Arugula Salad?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Fig and Brie Tart with Arugula Salad for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Fig and Brie Tart with Arugula Salad?

French salads like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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