Olive oil, rosemary, figs, pine nuts, prosciutto, arugula… Just the ingredient list is enough to make your mouth water. If you cannot find quality fresh figs, rehydrate dried figs by soaking them in some dessert or dry wine, whichever you prefer.

Fig And Prosciutto Tart

Serves: 4

  • 2 tablespoons unsalted butter
  • 2 tablespoons extra virgin olive oil
  • 2 large onions, halved lengthwise and thinly sliced
  • 1 sprig rosemary
  • 1 teaspoon balsamic vinegar
  • 50 ml milk
  • 1 egg
  • 70 g grated cheese (go for something flavorful, smoked would be ideal)
  • Flour for dusting
  • 200 g prepared puff pastry
  • 6 fresh figs, cut in half
  • 2 tablespoons pine nuts
  • 6 slices of prosciutto, cut in half lengthwise
  • Arugula, to serve


  1. In a large skillet over low heat, melt butter and oil. Add onions and rosemary. Season with salt and pepper. Cook until the onions soften and become golden brown, 30 to 40 minutes. Remove from the heat, stir in the vinegar and remove the rosemary sprig.
  2. In a small bowl, whisk together the milk and egg until smooth. Stir in the onions, add the grated cheese.
  3. Preheat the oven to 200°C. Roll out the puff pastry into a rectangle and transfer it to the sheet.
  4. Use a fork to spread the onion mixture evenly over pastry, leaving a 2-cm border. Arrange figs, cut-side up, in even rows on the onion mixture. Scatter pine nuts over the figs.
  5. Bake until the pastry is puffed and golden, 25 to 30 minutes.
  6. Once the tart is baked, arrange the prosciutto slices and arugula on top. Serve warm or at room temperature.

Recipe courtesy of Ana-Marija Bujić,