Arugula, Fig and Prosciutto Tart

by Erica Dinho on November 18, 2013

Arugula, Fig and Prosciutto Tart

The theme for this month’s Creative Cooking Crew’s challenge was, “You’re invited to a Thanksgiving dinner party — bring an appetizer”. So, I decided to bring an Arugula, Fig and Prosciutto Tart.

This is such a beautiful tart and the combination of flavors and textures are absolutely amazing! Fresh sweet figs, salty prosciutto, creamy cheese, and lemony spicy arugula. This tart is very easy to make, especially if you decide to use store-bought puff pastry , and there’s only fifteen minutes of total cook time.

This Arugula, Fig and Prosciutto Tart would be a great addition to your Thanksgiving table. For more Thanksgiving appetizer ideas visit Foodalogue on 11/21 to see the rest of the Creative Cooking Crew’s recipes.


Buen provecho!

Arugula, Fig and Prosciutto Tart

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(8 to 10 servings)

  • 8-by-10-inch rectangle of frozen puff pastry, thawed in the refrigerator
  • 1 1/2 tablespoons extra virgin olive oil
  • 8 ounces grated Manchego cheese
  • 8 fresh figs, sliced
  • 1/4 cup balsamic vinegar
  • 6 slices of Prosciutto
  • Olive oil
  • Salt and pepper
  • 1 bunch washed and rinsed Arugula

Arugula, Fig and Prosciutto Tart


  1. reheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  2. On a floured work surface, roll out the puff pastry into a rectangle . Transfer the dough to the baking sheet.
  3. Arrange fig slices and half of cheese on top.
  4. Bake until the crust puffs, about 15 minutes.
  5. Toss arugula with a splash of olive oil and salt and pepper, to taste. Top tart with arugula and prosciutto pieces. Cut into small portions and serve.
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{ 18 comments… read them below or add one }

1 Joan Nova November 18, 2013 at 4:41 PM

That works for me! :) Thanks for being a part of the group. Best wishes to you and your family.


2 Velva November 18, 2013 at 8:01 PM

This goes beautifully with a glass of Prosecco! Beautiful combination of flavors.


3 Joanne November 19, 2013 at 7:13 AM

How gorgeous is this tart!


4 Alan Bowman November 19, 2013 at 9:34 AM

Don’t recognise “arugula” what is it? Ripe figs wouldn’t get that far in this house- they’re eaten as soon as they appear.


5 Erica Dinho November 19, 2013 at 11:28 AM

Arugula is Rúcula in Spanish.


6 Evelyne@cheapethniceatz November 19, 2013 at 3:28 PM

Erica this looks beyond mouth watering. I want it!


7 Angie@Angie's Recipes November 20, 2013 at 5:25 AM

The tart looks fabulous, Erica. Definitely my kind of party food.


8 Trix November 20, 2013 at 2:30 PM

This is GORGEOUS. Honestly I would be happy with this for my whole meal!


9 Juliana November 20, 2013 at 4:36 PM

Love the flavors in this tart…arugula and prosciutto…beautiful colors.
Hope you are having a great week Erica :D


10 Shannon November 20, 2013 at 9:42 PM

figs, proscuitto and cheese- winning combination!


11 Norma-Platanos, Mangoes & Me! November 21, 2013 at 8:08 AM

Pretty tart and great flavors…I want!


12 deana November 21, 2013 at 8:47 AM

I love things that are part hot and cold. I think it makes for an interesting mouthful. Your tart is beautiful, simple and delicious. What could be better for a holiday treat…. mmm figs and prosciutto.


13 grace November 21, 2013 at 5:56 PM

you came up with a great medley of flavors, textures, and colors! beautiful!


14 Jenn and Seth November 22, 2013 at 12:30 AM

this is absolutely gorgeous and full of great flavors! awesome appetizer!


15 angela@spinachtiger November 22, 2013 at 8:16 AM

A very beautiful appetizer, one I could eat anytime. Figs, Manchego Cheese, and Prosciutto are some of my favorite foods.


16 Victoria November 22, 2013 at 9:00 AM

I made a tart too! This looks so fresh and vibrant! Prosciutto, arugula and figs are so tasty together. What a great combo :)


17 Bob November 23, 2013 at 1:33 PM

It sure looks great, but isn’t the prosciutto just tossed on the top uncooked instead of baked on the crust per the directions in the recipe?


18 Erica Dinho November 24, 2013 at 8:44 AM

Thanks,Bob!It was a writing mistake.. I fixed the recipe directions.


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