Having company over and need a crowd pleasing recipe?
Want a creative recipe that showcases the beautiful heirloom tomatoes you found at the farmer’s market?
Looking for a quick weeknight dinner option that provides flavor and nutrition for your family?
This recipe will be your new best friend!! This recipe is full of flavor, loaded with healthy vitamins and minerals, and is ready with minimal effort in the kitchen!!!
Savory Balsamic Fig & Heirloom Tomato Tart with Prosciutto
- Prepared Puff Pastry Sheet, thawed (I recommend Dufour’s Puff Pastry)
- 1/3 cup Fig Preserves
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Olive Oil
- 2 cloves Garlic, Minced
- 1-2 Tablespoons Dried Oregano
- Pinch of Salt + Pepper
- 2 Heirloom Tomatoes, sliced
- 2 cups Cherry Tomatoes
- 4 ounces Blue Cheese, crumbled
- 8 ounces Fresh Mozzarella Cheese or Burrata Cheese
- 8 slices Thinly Sliced Prosciutto
- 2 -3 Tablespoons Fresh Basil
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.
Place the puffed pastry sheet on the prepared baking sheet and spread about 1/3 cup of fig preserves over the puff pastry.
In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and toss well. Arrange the sliced heirloom tomatoes over the puff pastry sheet evenly. Add the cherry tomatoes along with any remaining balsamic mixture left in the bowl. Sprinkle the tart with crumbled blue cheese.
Bake the tart for 20-25 minutes or until the crust if puffed and golden and the cherry tomatoes lightly burst. Remove from oven and top with torn mozzarella or burrata cheese and prosciutto. Let tart stand for 5-6 minutes to set. Garnish with basil. This tart makes 6 servings.
This tart is great to serve alongside a simple arugula salad tossed in a lemon vinaigrette for lunch and/or dinner. This tart reheats very well! If you have leftovers, consider topping with a fried egg and serving for breakfast!
Recipe Inspired by Half Baked Harvest