Fig and Prosciutto Tart

Ingredients

1 1/2 sheets frozen puff pastry, just thawed
60 g packet baby rocket
4 figs, quartered
6 slices prosciutto, coarsely torn
1 Tbs balsamic glaze

Method

Preheat oven to 200 C. Line a baking tray with baking paper. Place pastry sheets on lined tray. Attach 1 edge of the whole sheet to remaining sheet to create a rectangle. Use a small sharp knife to score a 2 cm border around the edge of the pastry (don’t cut all the way through). Use a fork to prick pastry all over inside border. Bake for 20-25 minutes or until golden brown and puffed.

Place the pastry on a large serving platter. Top with the rocket, fig and prosciutto. Drizzle with balsamic glaze.

Credits: Coles

Photo Credits: Coles