For one of Robert’s birthdays, I created this easy, make-ahead recipe and it was a winner. The salty prosciutto and sweet fig spread pair beautifully — especially when topped off with tangy goat cheese.

Note that you need to start preparation several hours in advance, as they must be frozen before baking.

Prosciutto, Fig & Goat Cheese Tarts

(from “Fresh Tastes” by Lee Clayton Roper)

Ingredients

  • 1 (17.3 ounce) package (2 sheets) frozen puff pastry, thawed in refrigerator (see Tip below)
  • 1 (8 to 8.5-ounce) jar fig spread*
  • 1 cup (6 ounces ) chopped prosciutto
  • 1 cup (4 ounces) crumbled goat cheese

Instructions

  1. Remove 1 sheet of puff pastry from refrigerator. On a lightly floured surface, roll puff pastry into a 12-inch square. Cut into 2-inch squares. Press pastry into small mini-muffin pans and prick with a fork. Spoon a scant 1/2 teaspoon of fig spread into center of each square. Top with chopped prosciutto and goat cheese. Remove remaining puff pastry sheet from refrigerator; repeat procedure with second pastry sheet. Freeze in muffin pans.
  2. Preheat the oven to 400 degrees.
  3. Bake frozen tarts (in mini-muffin pans) 10 to 15 minutes or until hot and pastry is golden. Serve immediately.

Notes

*Available in the cheese section at Whole Foods and at specialty food stores
Make Ahead: Tarts can be kept frozen for up to 3 months (any longer and they won’t bake properly). Remove frozen tarts from the muffin pans and place in heavy-duty freezer bags. To bake, place tarts back into mini-muffin pans.
?Tip on using puff pastry: It is important when working with puff pastry to keep it cold. If it gets warm, it will be difficult to roll and cut, and won’t puff as much when baked.

 

Lee Clayton Roper

Welcome!

I’m Lee Clayton Roper, and I’m passionate about making cooking and entertaining easy, elegant and fun. Here you’ll find scrumptious recipes, helpful tips and seasonal menus that will spark inspiration in your kitchen!
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Access more recipes in Lee's award-winning book, Fresh Tastes!

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