Brie, Fig And Prosciutto Tarts – a delicious recipe with flour, butter cold, egg yolk, balsamic vinegar, torn, arugula. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
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
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
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
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.
271
kcal
Calories
17
g
Fat
23
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup all-purpose flour, 5 tablespoons butter cold, diced, 1 large egg yolk, 2 figs quartered, and more.
Yes, Brie, Fig And Prosciutto Tarts falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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