So, let’s say you got invited to a girl’s wine night or dinner at a friend’s, and you want to bring an impressive appetizer that makes it look like you tried really hard but in actuality took you only about 20 minutes total to make. Not to mention that it looks beautiful on a cutting board or serving platter…totally insta-worthy. Annnnd, it’s super delicious. Can I get an amen?! Then look no further than this amazingly beautiful/delicious/easy-to-make fig tart!
My sweet neighbors who have a fig tree, gave a bunch to us the other day as they have more than they know what to do with, and I happily took some because I have been wanting to make this fig tart recipe. The good news is that you can still make it when figs are not in season. The first time I made this I actually substituted the fresh figs for fig jam and it is just as good. But I thought it would be really fun and yummy to make it this time with the fresh figs and they did not disappoint!
Ok, on to the recipe….
Fig Tart Recipe
First, start with a frozen pastry sheet. Preheat the oven to 400 (or according to directions) and while it preheats, set the dough out on the counter to thaw. Once, it’s thawed, you’ll want to unfold the pastry sheet and press and roll it into a rectangle that more or less fits the shape of your baking sheet. (You can use a little bit of water here to press the seams together if necessary.)
If you’re using fresh figs, you’ll also want to take this time to cut them into thin slices.
Next, line your baking sheet with parchment paper and place the dough on top. Then prick the dough several times with a fork to prevent air bubbles.
If using fig jam, spread the jam and coat the top of the pastry, leaving a thin jam-free border around the edges. Then crumble and top the fig jam with goat cheese. If using fresh figs, top the pastry sheet with the goat cheese first, and then top with your beautiful fresh fig slices.
Then, bake in the oven at 400 degrees for 15 minutes or until golden.
Top the tart with prosciutto sices and then pop back in the oven for 30 seconds or so until warm.
Finally, top with arugula (I used regular sized arugula, but baby arugula actually works better if you have it) and then drizzle with honey and balsamic vinegar. Et voila!
You so fancy!
Fig Tart Printable Recipe & Instructions
Fig Tart with Prosciutto & Goat Cheese
Delicious tart topped with fig, prosciutto, goat cheese and arugula
- 1 puff pastry sheet, thawed
- 4-5 oz crumbled goat cheese
- 3-4 fresh figs, sliced ((optional substitution: jar of fig jam))
- 1-2 oz prosciutto
- 1 cup baby arugula
- honey ((drizzled for topping))
- balsamic vinegar ((drizzled for topping))
Preheat the oven to 400 degrees (or according to package directions)
Set the pastry sheet dough on the counter to thaw (30-40 minutes)
Once thawed, unroll the pastry sheet and roll it with a rolling pin into a rectangle, roughly the size of your baking sheet. You can also use your hands and add little bits of water to help press the seems together if necessary.
If using fresh figs, cut them into thin slices
Line your baking sheet with parchment paper and place the dough on top. Prick the dough several times and evenly throughout to avoid bubbling.
If using fig jam, spread the jam evenly over the top of the pastry sheet. Then, top with crumbled goat cheese.
If using fresh figs, top pastry sheet with crumbled goat cheese. Then, top with fig slices.
Bake in the oven at 400 degrees for 15 minutes or until golden.
Remove from oven and top the tart with prosciutto slices. (Careful, the pan will be hot!)
Put tarte back in the oven for 30 seconds or until prosciutto is warm.
Remove from oven and top with arugula. Then, drizzle honey and balsamic vinegar over the top.
Remove from pan onto a cutting board and use a pizza wheel or knife to cut into square-shaped pieces as desired. Leave on cutting board or transfer to a serving platter.
I hope you enjoy this recipe! Let me know if you make it and if you love it as much as I do!
#figtarteforthewin
With love,
Liz