Fig and Prosciutto Tart
A good nibble with drinks or a lovely lunch with a green salad.
1 sheet frozen puff pastry, thawed
½ cup Ricotta cheese
2 figs, sliced
4 slices of Prosciutto
fresh Thyme to serve
Preheat oven to 200 degrees.
Lay out the pastry on a baking tray covered with baking paper. Fold each edge of the pastry over to form a border around the edges.
Whisk the egg in a small bowl. Brush the egg mixture over the pastry , use a fork to make indentations in the pastry base. Place the pastry in the oven for 10 minutes.
Take the pastry out and spread ricotta over the base of the tart and top with the fig slices. Place back in the oven for 20-25 minutes or until golden.
Finish the tart with the slices of prosciutto and scatter thyme over the tart.
About the Author
Just prior to opening her successful fashion label under her own name, Stephanie Conley was undecided about her career path. In 2002 she began a course at Le Cordon Bleu in an attempt to try her hand at food. However, after a brief stint in catering she decided to return to fashion. Stephanie’s...
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