Brie, Fig And Prosciutto Tarts

1. 1

   Sift flour and a pinch of salt together into a large bowl. Add butter. Rub in using fingertips until mixture resembles breadcrumbs. Add yolk and enough iced water (up to 1 tsp) to make a firm but pliable dough. Knead lightly, then press out to a flat disc. Wrap in plastic wrap and chill for 30 mins.

2. 2

   Preheat oven to 400u00b0F. Roll pastry out between 2 sheets of parchment paper until 1/8 inch thick. Halve dough and use each half to line a 4 inch round springform tart pan. Chill for 15 mins.

3. 3

   Line each crust with parchment paper and fill with pie weights. Place on a baking tray and blind bake for 15 mins. Remove paper and weights. Bake for another 8-10 mins, until lightly golden.

4. 4

   In a bowl, toss figs and balsamic vinegar together. Arrange Brie, prosciutto and figs in tart crusts. Bake for 8-10 mins, until cheese melts and figs are golden. Serve topped with arugula and drizzled with a little olive oil.

* Per serving · 4 servings · Values may vary.