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Prosciutto, Fig & Goat Cheese Tarts

  • Author: (from "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 6 dozen 1x
  • Category: appetizers, easy entertaining, make ahead


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


  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.
  2. Press pastry into small mini-muffin pans and prick with a fork.
  3. Spoon a scant 1/2 teaspoon of fig spread into center of each square. Top with chopped prosciutto and goat cheese.
  4. Remove remaining puff pastry sheet from refrigerator; repeat procedure with second pastry sheet. Freeze in muffin pans.
  5. Preheat the oven to 400 degrees.
  6. 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

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.

© A Well-Seasoned Kitchen ®