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Fig, tomato and prosciutto tart
Fig, tomato and prosciutto tart
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Quick and vibrant tart perfect for weeknight dinners or summer gatherings.
Ingredients:
  • 30g butter
  • 2 cloves garlic, crushed
  • 1 long red chilli, seeded, finely chopped
  • 3 red onions, thinly sliced
  • 8.00 gm brown sugar
  • 40.00 ml roughly chopped lemon thyme
  • 40.00 ml roughly chopped basil, plus extra leaves, to serve
  • 1 x 375g packet All Butter Puff Pastry, thawed (see top tips)
  • 1 egg, lightly beaten, for eggwash
  • 400g tomato medley mix, halved (see top tips)
  • 4 large figs, torn
  • 4 slices prosciutto, torn into strips
  • 110g soft goat’s cheese, crumbled
Instructions:
  • In a large frying pan over high heat, heat oil and butter until sizzling. Add garlic, chili, onions, sugar, thyme, and basil. Cook and stir occasionally for 7 minutes until onions are soft. Spread the flavorful mixture on an oven tray and chill for 15 minutes until cool. Enjoy the delicious result!
  • Preheat the oven to 220°C. Roll out the pastry between two sheets of baking paper into a 30cm x 45cm rectangle. Remove the top sheet of baking paper, then brush a 4cm-thick border around the pastry with egg wash. Fold all four edges in by 3cm, press firmly to seal, and crimp the border with a fork. Transfer the pastry with the baking paper to a baking tray, brush the border with egg wash, and prick the pastry with a fork, excluding the border.
  • Spread the flavorful onion mixture over the delicate pastry, layer with tomatoes cut-side up, and bake until the pastry is beautifully golden and puffed, approximately 20 minutes.
  • Garnish with figs, prosciutto, goat's cheese, and extra basil before serving.

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