Prosciutto, Fig & Goat Cheese Recipe

Preheat and prepare

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly dust a clean work surface with the all-purpose flour.

Unfold the thawed puff pastry sheet on the floured surface and gently roll once or twice with a rolling pin to smooth the fold seams to an even 12 x 9-inch rectangle (or similar). Do not overwork the dough.

Transfer the pastry to the prepared baking sheet. Using a sharp knife, score a 1/2-inch border all the way around the pastry (don’t cut through). Prick the inner rectangle lightly with a fork to prevent excessive rising in the center.

Prepare the egg wash: whisk the egg with 1 tsp cold water until combined. Brush the pastry border with the egg wash. Reserve remaining egg wash for later if needed.

In a medium bowl, combine the goat cheese, ricotta, honey, lemon zest and 1/4 tsp freshly ground black pepper. Mash and stir with a fork until smooth and spreadable; taste and adjust honey or pepper if desired.

Spread the goat cheese mixture evenly within the un-pricked, inner rectangle of the prepared puff pastry, leaving the egg-washed border clear.

Prepare the figs: rinse and gently pat dry. Trim stems and slice each fig into quarters lengthwise (or into 6 slices if smaller figs). Arrange the fig pieces decoratively over the goat cheese spread, leaving a little space so the pastry cooks evenly.

Tear each slice of prosciutto into long pieces and drape or layer them loosely over and between the figs so some cheese and fig remain visible.

If using nuts, scatter the toasted chopped walnuts or pecans lightly over the tart. Drizzle 1 tsp extra-virgin olive oil over the assembled toppings.

Brush the egg-washed border once more if it looks dry. Place the tart in the preheated oven and bake at 400°F (200°C) for 18–22 minutes, until the pastry border is puffed and golden and the cheese is set.

Remove the tart from the oven and let it cool on the baking sheet for 5 minutes. Transfer to a cutting board.

Lightly toss the baby arugula with the remaining 1 tsp olive oil (if using) and a small pinch of salt. Scatter the arugula over the warm tart so it wilts lightly.

Drizzle the balsamic glaze over the figs and prosciutto in a thin stream. Sprinkle flaky sea salt and the remaining ~1/8 tsp freshly ground black pepper evenly over the tart.

Slice into 6 pieces and serve warm or at room temperature. Leftovers can be refrigerated up to 2 days; reheat briefly in a 350°F (175°C) oven to restore crispness.