Monday, November 25, 2013

Fig Tarts

After many requests for the recipe, here it is.
 Last week I entered into a recipe throwdown at work. The object was to create a recipe using fresh produce, that could be a side dish at Thanksgiving dinner. The winning participant would relieve a membership to the produce delivery service 
Farm Fresh to You (check them out). 

I decided to try non traditional recipe, a Fig Tart. A little nervous that the judges were expecting a bowl of potatoes- I hoped that my creativity would win them over. See.. I'm very fond of the blend between sweet and savory and salty, but not everyone is.. And certainly not everyone is fond of goat cheese. 
If that's the case, Brie cheese is a great alternative in this recipe.


  • Frozen puff pastry dough- I used Pepperidge Farm 
  • Goat cheese- I used the plain flavor 
  • Fig jam
  • Fresh figs
  • Dried Cranberries
  • Prosciutto


Thaw your pastry in the refrigerator so that it is still chilled when you pull it you start your recipe. 

Unroll it and lay it onto a greased baking sheet or Silpat. Then, prick the entire surface with a fork.

Spread one tablespoon of your jam on the pastry.

Slice your pastry into desired sizes squares. 

Now, layer on each square your: goat cheese, dried cranberries, sliced figs and prosciutto on top. 

Bake at 375 degrees for 20 minutes.

Pull it out and let it cool for 5 minutes, you might need to re cut your slices from earlier. 

Serve and enjoy xx

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