Delicious Eats

Pear, Fig, and Sage Tarts

Recipe Courtesy of: Spork Foods

This little flavor threesome is really something to talk about. Take the tarts to a party as an appetizer or make them larger and serve this dish as an entree.


about_sporkSpork Foods is a Los Angeles-based gourmet vegan food company owned and operated by sisters Jenny Engel and Heather Goldberg. They offer live cooking classes in Los Angeles at Spork Foods ( and online vegan cooking classes at Their cookbook, Spork-Fed, is currently in stores, with a foreword by fellow fans and sisters, Emily and Zooey Deschanel.


6 cloves garlic (see roasted directions)
1 dash neutral tasting high heat oil (like canola)
1 c Reduced Fat Vegenaise
2 tsp Fresh Lemon Juice
1 tsp agave nectar
1/4 tsp sea salt plus dash
1/4 tsp Finely ground black pepper, plus dash

Tart Ingredients

2 D’Anjou pears, cut into 1/2 inch pieces

10-12 leaves fresh sage, finely chopped

5-6 dry black mission figs, sliced
2 teaspoons fresh lemon juice
1-2 sheets frozen puff pastry, thawed


For the roasted garlic:

Preheat oven to 350. Slice off base of bulb with a large chef’s knife . Place bulb cut side down in a oiled heat-proof baking dish and sprinkle with pepper and sea salt. Roast for 25 – 30 minutes, or until cloves are soft. Set aside. Turn oven up to 425

For the aioli:

Remove roasted garlic cloves from pan. Place on a cutting board and smooth with flat service side of chef’s knife, creating a paste. Transfer to large bowl and add reduced fat vegenaise, lemon juice, agave, sea salt, and black pepper. Whisk until uniform. Set aside.

For the Filling:

Place sliced pears, sage and figs in 3 seperate bowls. Coat pear slices in lemon juice to prevent browning, and set aside. Cut thawed puff pastry into 2 or 3 inch squares. On each square, place about 1 teaspoon garlic aioli, a pinch of sage and 1 piece each of fig and pear, reserving about 2 tablespoons aioli for serving. Bring corners to center square. Carefully squeeze to seal puff pastry. Repeat for all squares. Line baking sheet with parchment paper or a silicone baking mat (or use cooking spray). Place each tart on the baking sheet 1/2 inch apart and bake for 18-20 minutes, or until tarts are lightly browned. To serve, top each tart with 1/2 teaspoon aioli. Garnish with fresh topped sage for presentation.


Yield: Serves 12