Fig Tart with Prosciutto, Blue Cheese & Basil

by Kirsten on July 7, 2013 · 13 comments

in Main Dishes, Misc. Savory Dishes, Starters, Starters & Sides

014 b 640 Copy Fig Tart with Prosciutto, Blue Cheese & Basil

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.

036 a 640 Fig Tart with Prosciutto, Blue Cheese & Basil

Fig Tart with Prosciutto, Blue Cheese & Basil
5.0 from 1 reviews
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Recipe type: Main, Appetizer
Author:
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
  1. Preheat your oven to 400 F.
  2. Line a baking sheet with silicon pad or baking paper.
  3. Place pastry dough on baking paper, unfold and brush the edges with olive oil.
  4. Sprinkle blue cheese evenly on pastry dough, leaving a rim where olive oil has been brushed.
  5. Bake for about 20 minutes or until golden brown and baked through.
  6. Evenly distribute figs, prosciutto and basil over the baked pastry.
  7. Cut in smaller pieces and serve.

 

045 a. 640 Fig Tart with Prosciutto, Blue Cheese & Basil

pixel Fig Tart with Prosciutto, Blue Cheese & Basil

{ 12 comments… read them below or add one }

Debbie bedrosian July 7, 2013 at 12:15 pm

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?

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Kirsten July 7, 2013 at 12:51 pm

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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Christel July 7, 2013 at 2:53 pm

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.

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Kirsten July 7, 2013 at 2:59 pm

OMG, thanks so much for noticing, Christel. Already fixed. I used puff pastry not phyllo dough. Christel, I live 2000 m high.

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Joanne T Ferguson July 7, 2013 at 8:03 pm

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

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Shoba Shrinivasan July 8, 2013 at 2:51 am

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

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Kirsten July 8, 2013 at 8:23 pm

Thanks, Shoba. The knife is a Kuhn & Rikon. My favorite!

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Kate July 8, 2013 at 8:36 am

What a great combination of flavors! I am a fan of blue cheese…and prosciutto,,,and, well, figs and pastry dough, too! Yummy!

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Christine July 8, 2013 at 10:35 pm

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.

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manu July 9, 2013 at 2:54 am

This tart is simply delicious!!!
Have a great day

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Susan July 9, 2013 at 7:49 am

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

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Vivian July 9, 2013 at 9:51 am

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!

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