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||
- 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
- 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.