Chef Pascal Lorange's Fig and Gorgonzola Tartlet
- 1 sheet Fine puff pastry (available at your local gourmet supermarket or bakery)
- 1 bunch Scallions
- 4 Heirloom tomatoes
- 8 Fresh Figs (if not available or in season, you can substitute with dried white figs)
- 8 oz. Gorgonzola
- 2 oz. Chopped Walnuts
- 1 tsp Fleur de Sel
- 1 tsp Pepper
- 2 TB Olive Oil (preferred choice: Fig & Olive’s Arbequina Olive Oil (CA) – $13.99)
- 1 Fresh Rosemary Sprig, to garnish
- 2 slices Prosciutto di Parma, to garnish (can omit for vegetarian diners)
- ¼ cup Arugula Greens (baby Roquette)
- 1 tsp Fig Balsamic Vinegar
- 1 TB Arbequina Extra Virgin Olive Oil
- Preheat oven to 400 degrees F.
- Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.
- Place the circles on a well-greased baking sheet.
- Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.
- Cut tomatoes into wedges and arrange evenly around the tart.
- Place cut figs wedges (one fig can be cut into 2 or 3 wedges) evenly between the tomatoes.
- Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.
- Drizzle a small amount of Fig & Olive Arbequina olive oil over each tart before baking.
- Bake for 15 minutes or until tart has a golden brown crust and melted cheese.
- Once it comes out of the oven coat the arugula greens with the Fig Balsamic vinegar, Arbequina olive oil and arrange in a neat mound around the tart.
- Cover the mound of Arugula with a layer of prosciutto, leaving a space in the center.
- Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.
- Garnish with a fresh sprig of rosemary.
Make sure you visit Chef Pascal Lorange at www.figandolive.com.