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
Equipment
- parchment paper
Ingredients
- 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
Instructions
- 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
Notes
Enjoy!
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 Ground & Follow 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
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Amazing as usual Jena and since I have homemade fig jam in the pantry, I will be making this soon.
Oh, wow, homemade fig jam sounds amazing!
That’s a fantastic tart! I love the combo of fig, ham and pear.
Thank you Angie, it’s really good with bacon too 😋
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!
Thanks Pam, I make versions of this all the time, it’s one of my very favorites!
Another creative recipe! Looks like a great dish for a gathering.
Thanks Dorothy, one of my very favorites and easy to throw together for last minute guests!
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.
Oh Patti, you have to try fig jam, it is heaven, and paired with blue cheese and bacon, pears and or prosciutto it’s amazing!
This looks yummy, Jenna — what a great combo.
Thanks Jeanie, the combo is irresistible!
For me, that screams “Spring!” but I’m not sure why–fresh flavors, perhaps? At any rate, it looks delicious.
Thanks Linda, it’s a wonderful combination of flavors!
That combo screams “Spring!” I guess it is the fresh flavors. It looks delicious.
Love this Jenna. The topping combination sounds delicious…..
Thanks Emily, one of my very favorite 🙂 combos
Jenna, you always share the best ideas. I’m going to make this. Thanks!
Thank you Sarah, this is a good one 🙂
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!
Thanks Barbara, this is a very favorite!