Prosciutto & Fig Pie Recipe

Make the Dough

In a large mixing bowl, combine the all-purpose flour and salt. Cut in the unsalted butter using a pastry cutter until the mixture resembles coarse crumbs. Gradually add cold water, a tablespoon at a time, mixing until the dough comes together. Form it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Prepare the Toppings

Preheat the oven to 425°F (220°C). In a small skillet, heat the olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Remove from heat and set aside.

Roll Out the Dough

On a floured surface, roll out the chilled dough to fit a 9-inch pie pan. Place the dough in the pan and trim any excess. Poke holes in the bottom with a fork to prevent bubbling.

Add Toppings

Spread the sautéed garlic and olive oil mixture evenly over the dough. Crumble gorgonzola cheese on top, followed by the prosciutto slices. Chop the dried figs and scatter them over the pie.

Bake the Pie

Bake in the preheated oven for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.

Finish and Serve

Remove the pie from the oven, drizzle with truffle honey, and top with fresh arugula before serving. Let it cool slightly before slicing.