Puff pastry squares are filled chopped prosciutto, fig spread and goat cheese, frozen and then baked until bubbly and puffy. A perfect two bite appetizer for your next gathering!
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®). Sheets of puff pastry are cut into squares, placed in mini muffin tins, and filled with chopped prosciutto, dollops of fig spread and goat cheese crumbles. After freezing, the tarts are baked until bubbly and puffy. The salty prosciutto and sweet fig spread flavors 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. If you don’t freeze them, they will puff up out of the tins, all over the place.
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Prosciutto Fig Tarts are easy to prepare and freeze up to 1 month ahead. Chopped prosciutto, fig spread and goat cheese are baked in small squares of puff pastry until bubbly and puffy.
- 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 (see Note below)
- 1 cup (6 ounces ) chopped prosciutto
- 1 cup (4 ounces) crumbled goat cheese
- 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.
- Preheat the oven to 400 degrees.
- Bake frozen tarts (in mini-muffin pans) 10 to 15 minutes or until hot and pastry is golden. Serve immediately.
Note on Fig Spread: Available in the cheese section at Whole Foods, at specialty food stores amazon.com
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.