Take-out Tuesday, Fig, Pear & Prosciutto Tart

This delightful tart can be served for breakfast, lunch or dinner

The puff pastry crust is light and flaky

and the filling is a mouthwatering mix of sweet and tangy flavor

Fig spread, fresh pear slices, and prosciutto are a tasty combo

and with bleu cheese and a Parmesan mix…

it is a home run!

Put a sheet of thawed puff pastry on a piece of parchment paper

Roll it out a little and score the perimeter with a sharp knife

forming an edge

Prick it all over with the tines of a fork to keep it from puffing up

which I forgot to do 😱

Bake the pastry at 400 degrees for 10-11 minutes until golden

Spread crust with a layer of fig jam

I microwaved mine for 30 seconds to make it easier to spread

Top jam with bleu cheese, or substitute another flavorful cheese

like Gruyère, Vermont sharp white cheddar, or Manchego

Top with prosciutto, tearing it into pieces

and removing any large pieces of fat

Top prosciutto with pear slices

Place shaved Parmesan over all

At this point you can refrigerate this for baking later if desired

Bake at 400 degrees for 10-12 minutes until it is golden and melty

Cut into squares and enjoy!

This recipe is adapted from Freutcake

Fig, Pear & Prosciutto Tart

An irresistible combo of sweet, salty and savory flavors baked in a puff pastry crust for a tart to enjoy for breakfast, lunch or dinner
Prep Time 20 minutes
Cook Time 20 minutes
Course Appetizer, Breakfast, Brunch, Main Course
Cuisine American


  • parchment paper


  • 1 sheet puff pastry, thawed
  • 1/2 cup fig jam, or more to taste
  • 1 ripe pear, sliced
  • 4 oz bleu cheese crumbles*
  • 3 oz prosciutto**
  • 2 oz shaved Parmesan or Parmesan blend


  • Unfold puff pastry on a piece of parchment paper and roll out a little with a rolling pin. Score the perimeter with a sharp knife about 1/2 inch from the edge
  • Transfer paper with dough onto a baking sheet and bake at 400 degrees for 10 minutes until set and beginning to turn golden
  • Microwave 1/2 cup fig jam for about 20 seconds to make it easier to spread. Cover the pastry with a generous layer of jam
  • Top jam with bleu cheese or other desired cheese
  • Tear prosciutto into pieces and discard any large piece of fat. Put prosciutto on top of cheese
  • Top prosciutto with pear slices and then cover with Parmesan
  • Tart may be refrigerated for baking later at this point if deisred
  • Bake tart at 400 degrees for 10-12 minutes until golden, hot and melty
  • cut into 9 large squares to serve
  • Reheat leftovers at 350 for 10 minutes


* substitute grated Gruyère, sharp white cheddar, or Manchego if desired
**cooked bacon is also great in this tart
Keyword 3 greens flatbread, apple tart, bleu cheese, fig jam, mushrooms in puff pastry, pear and prosciutto flatbread, prosciutto


I will be joining these fabulous parties and blogs:

 Sundays on Silverado/  Love Your Creativity 

 What’s for Dinner/ Between Naps on the Porch 

All About Home/ Common GroundFollow the Yellow Brick Home

  Oh My Heartsie Girl / Turn About Tuesday 

  Karin’s Cottage Linky Party / Creative Crafts / Crafty Creators

 Full Plate Thursday/ Creatively Crafty/ Thursday Favorite Things   

Happiness is Homemade

21 Responses to “Take-out Tuesday, Fig, Pear & Prosciutto Tart”
  1. BERNADETTE says:

    Amazing as usual Jena and since I have homemade fig jam in the pantry, I will be making this soon.

  2. That’s a fantastic tart! I love the combo of fig, ham and pear.

  3. Jenna, with these amazing ingredients, I know it is flavorful and fabulous. I must make this very soon. Happy Tuesday…enjoy the sun and the water!

  4. Another creative recipe! Looks like a great dish for a gathering.

  5. Pattie says:

    What a beautiful tart! When I read the title I thought that it contained figs. I have never eaten a faggot, and I’m not sure that I could simply because I don’t like the looks of them. Fig spread I can do though, and this looks like something that I should try.

  6. This looks yummy, Jenna — what a great combo.

  7. lghiggins says:

    For me, that screams “Spring!” but I’m not sure why–fresh flavors, perhaps? At any rate, it looks delicious.

  8. lghiggins says:

    That combo screams “Spring!” I guess it is the fresh flavors. It looks delicious.

  9. thefrenchhutch says:

    Love this Jenna. The topping combination sounds delicious…..

  10. Sarah says:

    Jenna, you always share the best ideas. I’m going to make this. Thanks!

  11. Barbara at Mantel and Table says:

    Oh Yummmm!! (I think that’s the first thing I always say on your site, Jenna, but YUMMMMM!!) Thanks for the great recipe and tutorial – I love your delicious ideas! Thanks!

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