Fig & Prosciutto Tart
D'Artagnan chef bio | Yield: 8
This beautiful fig and prosciutto tart recipe is easy to make. You may swap figs with ripe stone fruits. Serve at room temperature for a party, picnic, or snack.
- 1 cup mascarpone cheese
- ½ cup grated Pecorino Romano cheese
- Salt & freshly ground black pepper
- 1 sheet all-butter puff pastry (we like Dufour), thawed in the refrigerator
- 8-10 fresh figs, trimmed, and halved
- 2 cups baby arugula
- 1 package Jambon de Bayonne, sliced in half lengthwise
- In a small bowl stir together mascarpone and pecorino until well combined. Season with salt and pepper, to taste.
- Line a sheet pan with parchment paper or a silicone baking mat. Place puff pastry centered on the sheet and smooth out. Using a sharp paring knife, score a ½” border around the perimeter of the pastry, being careful not to cut all the way through. Using a fork, prick the pastry all over, staying inside the border. Spread cheese mixture evenly over the pastry, starting in the center and moving outward. Leave about a ¼” gap between cheese and the scored border, as mixture will spread out. Chill tart in the refrigerator for about 15 minutes.
- Preheat oven to 425 degrees F.
- Remove the tart from the fridge and arrange the fig pieces over the cheese mixture. Bake in the preheated oven until edges are golden brown and puffed and figs have started to caramelize, about 20 minutes.
- Remove tart from the oven and allow to cool on a cutting board. Arrange arugula evenly over the tart. Place Jambon de Bayonne slices loosely over the top. Cut tart into rectangles and serve.