Skip to main content

Fig and prosciutto tart

Skip to IngredientsSkip to Method

For effortless entertaining, whip up this fig and prosciutto tart recipe. Topped with fresh rocket and a sticky balsamic glaze, your guests will be hooked.

  • Serves6
  • Cook time25 minutes
  • Prep time10 minutes
Fig and prosciutto tart


  • 1 1/2 sheets frozen puff pastry, just thawed
  • 60g pkt Coles Australian Baby Rocket
  • 4 ripe figs*, quartered
  • 6 slices prosciutto, coarsely torn
  • 1 tbs balsamic glaze

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Line a baking tray with baking paper. Place pastry sheets on lined tray. Attach 1 edge of the whole sheet to remaining sheet to create a rectangle. Use a small sharp knife to score a 2cm border around the edge of the pastry (don’t cut all the way through). Use a fork to prick pastry all over inside border. Bake for 20-25 mins or until golden brown and puffed.
  2. Step 2

    Place the pastry on a large serving platter. Top with the rocket, fig and prosciutto. Drizzle with balsamic glaze.