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Fig, watercress and prosciutto tarts
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Transform basic lettuce into a vibrant and flavorful masterpiece with this delightful recipe.
Ingredients:
  • 1 sheet (25cm) frozen ready-rolled puff pastry
  • 1 egg, lightly whisked
  • 36.80 gm hazelnut oil
  • 20.00 ml red wine vinegar
  • 5.90 gm Dijon mustard
  • 6 slices prosciutto, coarsely torn
  • 6 figs, cut into wedges
  • 1/4 bunch watercress, sprigs picked
  • 50g baby rocket leaves
  • 100g goat’s curd
  • 40.00 ml toasted hazelnuts, coarsely chopped
Instructions:
  • Preheat the oven to 220°C. Line an oven tray with baking paper. Cut the pastry into quarters and place on the tray. Score a 1cm border around each pastry square using a sharp knife. Prick inside the border with a fork. Lightly brush with egg. Bake for 12 minutes until pastry is puffed and golden. Cool slightly and press down the center of each pastry case with a fork.
  • In a screw-top jar, shake together the oil, vinegar, honey, and mustard until fully combined. Season with salt and pepper to taste.
  • Wrap each fig wedge with a savory strip of prosciutto. In a large bowl, combine watercress and rocket leaves and gently toss with half of the dressing. Fill each pastry case with the mixed leaves, top with figs, and add a dollop of goat’s curd. Finish by drizzling with the remaining dressing and sprinkling with hazelnuts. Serve promptly.

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