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Blue Cheese and Fig Tarts

These are simple to make, yet look so sophisticated, and most of the preparation can be done in advance.

By bbcfood · From Open Recipes · 7 ingredients
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Why it works: Fig and sage share more aroma than cooks usually use. They rank in the top 12% of all ingredient pairs, and 21 recipes mention both. Both carry 2-hexenal, which smells green, leafy. The science ↓

The recipe

Makes 24 tarts
Prep30 min
Cook30 min

Ingredients

Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Fig + sagetop 12% of all pairs
    Aroma overlapstrong
    Mentioned together21 recipes

    Shared aroma: 2-hexenal (green, leafy).

  2. Lemon + sagetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together887 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  3. Butter + blue cheesetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together226 recipes

    Shared aroma: gamma-decalactone (peach, creamy).

  4. Fig + blue cheesetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together15 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Butter + figtop 7% of all pairs
    Aroma overlapstrong
    Mentioned together1,040 recipes

    Shared aroma: guaiacol (smoky, sweet).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the sage

How well each one fits the dish's main ingredients (butter, fig, blue cheese, lemon):

  1. Thymebetter flavor fit
  2. Pepperbetter flavor fit
  3. Rosemarybetter flavor fit
  4. Sagethe original

Fit is the average pairing score against butter, fig, blue cheese, lemon. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).