Have you ever eaten a fresh fig directly from a fig tree? Growing up in the Palatinate in Germany, I was very spoiled on fresh local produce. The Palatinate region has a fabulous climate and figs grow very well there, since they like it warm. Unfortunately not here in Colorado, where the climate is just too harsh at times. I think these figs made their way to me from California. This fig tart was the perfect lunch for my daughter and I the other day. Figs, prosciutto, and basil make for a tasty combination of sweet and savory. This fig tart will also be a great appetizer to surprise your guests.
| Fig Tart with Prosciutto, Blue Cheese & Basil | | Print |
Recipe type: Main, Appetizer
Author: Kirsten | My Kitchen in the Rockies
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
- 1 sheet puff pastry dough, defrosted
- olive oil
- ½ cup good blue cheese
- 2 fresh figs, each cut in 8 pieces
- 3-4 slices Prosciutto, cut in smaller slices
- fresh basil, chopped
Instructions
- Preheat your oven to 400 F.
- Line a baking sheet with silicon pad or baking paper.
- Place pastry dough on baking paper, unfold and brush the edges with olive oil.
- Sprinkle blue cheese evenly on pastry dough, leaving a rim where olive oil has been brushed.
- Bake for about 20 minutes or until golden brown and baked through.
- Evenly distribute figs, prosciutto and basil over the baked pastry.
- Cut in smaller pieces and serve.
{ 12 comments }
Scrumptious…I think I will make this for a friend’s birthday next week. Cambazola would make this devine…now, just to find a few fresh figs (hard to come by in north central Alberta). I suppose one could use re-hydrated figs and even bacon if proscuitto were not on hand?
Thanks for the inspiration!
I adore figs and think they are not used enough in recipes! This would be such a great appetizer with a glass of wine, sitting on the deck and enjoying a summer’s day, XOXO
This tart is simply delicious!!!
Have a great day
I love love love figs and this is a great way to use them while they are in season! A great change from my usual tomato cheese basil tarts.
What a great combination of flavors! I am a fan of blue cheese…and prosciutto,,,and, well, figs and pastry dough, too! Yummy!
Oh darn the tart looks sooo cute. I am in l0ve with the pics and ith your knife…is that a Global? Looks awesome!
Shobha
Thanks, Shoba. The knife is a Kuhn & Rikon. My favorite!
Gday I LOVE anything fig, true!
Your recipe and photo look delightful and would love to have a slice of this now too!
Cheers! Joanne
Hi Kirsten,
This looks absolutely fabulous. Figs actually grow quite well down here in Wanaka in the Southern Alps of New Zealand which, I thought, had a similar climate to Colorado. However, we are only 300 m above sea level and that might make a difference. One question, is it really only one sheet of phyllo pastry? The phyllo I can buy is wafer thin and I just can’t see how I could get flaky layers. I am just curious.
OMG, thanks so much for noticing, Christel. Already fixed. I used puff pastry not phyllo dough. Christel, I live 2000 m high.
I am about to make this today for a party but im not to crazy for goat cheese could I use Goganzola? Also is this better served warm or room temp?
Debbie, this recipe doesn’t call for goat cheese. Any good blue cheese will be fine. I prefer to serve it on the warmer side. Enjoy!
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