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Arugula, Fig and Prosciutto Tart

Arugula, Fig and Prosciutto Tart

Erica Dinho
5 from 23 votes
Course Appetizer
Cuisine International
Servings 6 servings


  • 8- by-10-inch rectangle of frozen puff pastry thawed in the refrigerator
  • 1 ½ tablespoons extra virgin olive oil
  • 8 ounces grated Manchego cheese
  • 8 fresh figs sliced
  • ¼ cup balsamic vinegar
  • 6 slices of Prosciutto
  • Olive oil
  • Salt and pepper
  • 1 bunch washed and rinsed Arugula


  • Preheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper.
  • On a floured work surface, roll out the puff pastry into a rectangle . Transfer the dough to the baking sheet.
  • Arrange fig slices and half of cheese on top.
  • Bake until the crust puffs, about 15 minutes.
  • 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.
Keyword Tart
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