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
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
* substitute grated Gruyère, sharp white cheddar, or Manchego if desired
**cooked bacon is also great in this tart