Mozzarella, Prosciutto & Fig Tart


400g ready made puff pastry, defrosted

1 large egg, whisked

60 ml basil pesto

250g (2 balls) Galbani Mozzarella

140g prosciutto crudo

6 fresh figs, halved


Preheat the oven to 200 °C. Lightly dust a baking tray with flour.

Unroll the pastry onto the prepared baking tray; brush the pastry with egg and place in the preheated oven to bake. Bake for 10 minutes until golden, and puffed. Reduce the heat to 160 °C and bake for a further 10 minutes.

Remove the pastry from the oven and increase the heat to 180 °C.

Spread the basil pesto over the crisp pastry, top with torn mozzarella, prosciutto and fresh figs. Return to the oven and bake for a further 10 minutes.
Season to taste and serve.
Tip: Garnish with a drizzle of balsamic reduction.

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