Lemon Fig Goat Cheese Tart

Lemon Fig Goat Cheese Tart

This tart is one of those recipes that looks fancy but couldn’t be easier to pull together. The combination of tangy goat cheese, savory prosciutto, and our Lemon Fig Jam makes for such a lovely balance of flavors, while the puff pastry keeps it light and flaky. It’s just as good for brunch as it is for lunch or a light supper, especially with a crisp green salad on the side.

Serves: 4–6
Prep Time: 10 minutes
Cook Time: 15 minutes

Ingredients

  • 5 oz (about 1 cup) soft goat cheese
  • ½ jar New Canaan Farms Lemon Fig Jam
  • 5–6 slices prosciutto
  • 5 Tbsp heavy cream
  • 1 sheet frozen puff pastry, thawed, plus flour for dusting
  • Zest of 1 lemon
  • A few sprigs fresh rosemary, lightly chopped
  • Ground pepper, to taste

Serve With: Cherry tomatoes and a crisp green salad

Directions

  1. Preheat the oven to 450°F.

  2. On a floured surface, roll out puff pastry to fit a 9-inch metal tart pan with a removable base. Lightly grease the pan, then press pastry into it.

  3. Spread Lemon Fig Jam evenly over the pastry base, then layer with overlapping slices of prosciutto.

  4. In a small bowl, blend goat cheese and cream with a fork. Dot mixture over prosciutto and spread gently.

  5. Sprinkle lemon zest, rosemary, and black pepper on top.

  6. Bake for 13–15 minutes, turning the pan halfway through, until the pastry edges are puffed and golden.

  7. Slice and serve warm with a salad and cherry tomatoes.