Wednesday, July 9, 2014

Fig and Prosciutto Tart

Tarts are one of my favorite things to cook. Particularly savory tarts, because they make such wonderful leftovers. A slice of leftover tart makes a very tasty (and pack-able) lunch.  

For July 4th, after the bratwurst with hot mustard and sauerkraut (because tradition must be observed), I tried out this recipe for a savory tart. If you read it through, it's really just a fancy open-face ham and cheese sandwich. It's a little unusual in that it uses fig spread, so there is a touch of sweetness to it. But since many of the other ingredients are salty, the fig works to balance the flavors.

This makes a lovely light(ish) meal with a salad and glass of wine, and also works as an appetizer. 

  • I was unable to find a real fig spread, so I used a fig and lemon jam. The main flavor of the jam was fig, so I thought a little lemon wouldn't hurt.
  • The recipe has you pre-bake the tart shell. I did this, and the edges came out a little overly crisp. You may want to either skip that step, or reduce the amount of pre-baking time.

Fig and Prosciutto Tart

·         ½ medium red onion (sliced thin)
·         1 sprig thyme
·         1 T. olive oil
·         1 t. balsamic vinegar
·         Salt and pepper to taste
·         1 sheet puff pastry
·         3 T. fig spread
·         3 ounces Serrano ham or prosciutto
·         4 ounces Manchego (sliced thin)
·         2-3 T. chopped toasted walnuts

1. Over low heat, sauté onion and thyme in olive oil 7-10 minutes or until lightly golden. Add balsamic vinegar and stir to coat for one minute. Remove from heat. Remove thyme sprig and season with salt and pepper to taste

2. Using a sharp knife, cut a one inch border around the pastry sheet.  Lay out puff pastry on a greased baking sheet or parchment covered baking sheet.  Prick the sheet at ½ inch intervals.  Bake crust for 10 minutes.

3. Spread crust with fig paste. Cover with prosciutto, followed by manchego slices. Top with onions and sprinkle evenly with toasted walnuts.

4. Bake for 25 to 35 minutes or until golden. Garnish with fresh thyme sprigs if desired.

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