puff pastry tart with caramelized onions, figs, prosciutto, goat cheese and arugula
One of the most universal pastry dough had remained a great challenge to me for a very long time. Always in our freezer ready to be used when unexpected guests come over on when we felt like having a quick snack or dessert. Unfortunately, I was intimidated by the thought of making my own and therefore we used a pastry dough purchased in the grocery store or from the local bakery. But it all changed last weekend when while browsing the web I came across a recipe which was simple, fast and just right for a puff pastry beginner like myself. And this is how, thanks to Chef Gordon Ramsay, we were able to enjoy a fantastic puff pastry tart made right in our kitchen from scratch! Topped with our favourite ingredients it became a wonderful supper on a beautiful Sunday evening….Right after we finished eating I quickly made another batch of pastry which is waiting in our freezer for a next time.
You will need:
1 lb puff pastry ( I followed Chef Gordon Ramsey’s recipe )
3 large onions caramelized ( method below)
6-7 thin prosciutto slices
200 g soft unripened goat cheese
5-6 large fresh figs
full hand of fresh arugula
baking sheet 28 x 42 cm
This is how you do it:
Preheat oven to 400F / 200C. Keep the pastry in the fridge until you are ready to work with it. It should be well chilled. Using a rolling pin roll the pastry to roughly the size of the baking sheet. Spread caramelized onions evenly and top it with quartered figs and chunks of goat cheese. Bake 25-35 minutes until the pastry is golden brown. Take it out of the oven and when still hot top with pieces of prosciutto and sprinkle with arugula leaves. Enjoy.
Peel onions, cut in half and slice thinly. Preheat frying pan to medium low, add 1 Tbsp of olive oil and 1 Tbsp butter.
Add sliced onions and a pinch of salt and pepper. Cook slowly stirring occasionally for about 30 minutes, until the onions are soft and golden brown.
Using a rolling pin roll the pastry to roughly the size of the baking sheet.
Spread caramelized onions evenly
top it with quartered figs and chunks of goat cheese. Bake 25-35 minutes until the pastry is golden brown. Don’t be surprised if the pastry will start puffing and popping in all the strange ways, this is the beauty of homemade from scratch. Rustic, uneven, perfect in its imperfection.
when still hot top with pieces of prosciutto
and sprinkle with arugula leaves. Enjoy.