Servings
8
Author:
La Tourangelle
Nothing says French celebration like an appetizing sweet and savory tart. Roasted Walnut Oil adds a nutty complexity to the salty French prosciutto, creamy mascarpone and sweet figs. In the summer, replace figs with ripe stone fruits for equally great results. Served at room temperature, this tart is ideal for a party, picnic, or decadent snack anytime.
Ingredients
- 1 cup mascarpone cheese
-
1/2 cup grated Pecorino Romano cheese
-
3 tablespoons La Tourangelle Roasted Walnut Oil, divided
- Salt & freshly ground black pepper
- 1 sheet all-butter puff pastry, thawed in the refrigerator
- 8-10 fresh figs, trimmed, and halved
- 2 cups baby arugula
- 1 package Jambon de Bayonne, sliced in half lengthwise
Directions
- In a small bowl stir together mascarpone, 2 tablespoons walnut oil, and pecorino until well combined. Season with salt and pepper, to taste.
- Line a sheet pan with parchment paper or a silicone baking mat. Place puff pastry centered on the sheet and smooth out. Using a sharp paring knife, score a ½” border around the perimeter of the pastry, being careful not to cut all the way through. Using a fork, prick the pastry all over, staying inside the border. Spread cheese mixture evenly over the pastry, starting in the center and moving outward. Leave about a ¼” gap between cheese and the scored border, as mixture will spread out. Chill tarte in the refrigerator for about 15 minutes.
- Preheat oven to 425 degrees F.
- Remove the tarte from the fridge and arrange the fig pieces over the cheese mixture. Bake in the preheated oven until edges are golden brown and puffed and figs have started to caramelize, about 20 minutes.
- Remove tarte from the oven and allow to cool on a cutting board. Arrange arugula evenly over the tarte. Place Jambon de Bayonne slices loosely over the top, and drizzle with remaining tablespoon walnut oil. Cut tarte into rectangles and serve.