Prosciutto, Fig and Goat Cheese Puff Pastry Tarts

For these savory tarts, puff pastry squares are filled with smoky prosciutto, sweet fig spread and tangy goat cheese, frozen and then baked until bubbly and puffy. A perfect impressive, make ahead, two-bite appetizer for your next gathering.

this Recipe

Table of Contents

1. Goat Cheese Appetizer with Layers of Flavor!
2. Ingredients for Goat Cheese and Fig Tarts
3. How to make Goat Cheese Puff Pastry Tarts
4. Tips on Figs, Goat Cheese & Prosciutto Tarts
5. Puff Pastry with Goat Cheese Storage
6. Goat Cheese and Fig Tarts with Prosciutto

Goat Cheese Appetizer with Layers of Flavor!

For one of Robert’s birthdays, I created this easy, make-ahead recipe for Prosciutto Fig Tarts and it was a winner. The method is the same as for our Cheddar Chutney Tarts (in my first cookbook “A Well-Seasoned Kitchen®).

Ingredients for Goat Cheese and Fig Tarts

You only need 4 ingredients to make these little bites of deliciousness:

• Frozen puff pastry – I like Pepperidge Farm brand.
• Fig spread (see Note below) – the most widely available brand is Dalmatia, which can be found in the deli department of most major grocery stores. Dalmatia also makes an apricot spread that works well in this recipe. Other good substitutes would be peach or pear jam or chutney.
• Prosciutto – can also use chopped cooked bacon or country ham.
• Goat cheese – can also use feta cheese.

How to make Goat Cheese Puff Pastry Tarts

Here’s all you have to do to make these delectable two-bite appetizers. Note that the tarts need to be frozen before baking:

1. Roll and cut pastry.
   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.
   
2. Form pastry shells.
   Press pastry into small mini-muffin pans; prick with a fork.
   
3. Fill shells.
   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.
4. Freeze.
   Freeze tarts in mini-muffin pans.
5. Prep oven.
   Preheat the oven to 400 degrees.
6. Bake tarts.
   Bake frozen tarts (in mini-muffin pans) 10 to 15 minutes or until hot and pastry is golden. Serve immediately.

Tips on Figs, Goat Cheese & Prosciutto Tarts

Here are my tips for making these tarts perfectly every time:

• 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. If it starts getting stretchy, put it in the refrigerator for a few minutes to chill.
• Chopping prosciutto. I find it’s easiest to chop prosciutto when it’s cold, and also when it’s sliced a bit thicker.
• Filling tarts. Don’t be tempted to add more filling to the tarts. If you do, it can ooze out of the tarts when baked.
• Freezing. Freezing the tarts is a critical step. If you don’t freeze (and then bake frozen) the pastry will puff up over the top of the tins and push the filling out.

Puff Pastry with Goat Cheese Storage

When you initially prep and make these tarts, place muffin tins in freezer uncovered.  When frozen, remove tarts from tins and place in a freezer-safe zip top baggie.  They will last in the freezer for up to 2 months (any longer and they won’t puff up properly when baked).

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