Fig & Jamon Tartlets with Blue Cheese
Fig & Jamon Tartlets with Blue Cheese
Creamy, savory pastries with crunchy walnuts
These rich puff pastry bites are filled with the perfect blend of sweet and savory. We’ve created our own crunchy candied walnuts for a touch of satisfying texture, and combined them with cooked figs, silky Jamon Serrano, and crumbles of Arethusa Blue--a fudgy, milky farmhouse cheese that adds a smooth decadence. Top things off with some fresh honey and you’ve got a mini tart that’s perfect for picnics, wine nights, or brunch spread that’s guaranteed to impress.
Fig & Jamon Tartlets with Blue Cheese
Creamy, savory pastries with crunchy walnuts - Prep Time : 30 min
- Cook Time : 30 min
- Total Time :1 hr
- Serves 4-6
Ingredients
- 3-4 Tbsp. Murray’s Candied Walnuts
- ¼ cup Divina Fig Spread
- 2 Tbsp. Water
- 8-10 Fresh figs, stemmed and cut lengthwise
- ¼ cup Unsalted butter
- ½ cup Port
- 1 sheet Puff pastry
- ½ cup Arethusa Blue, crumbled
- ½ cup Redondo Iglesias Jamon Serrano Gran Reserva
- 1 ea. Red Bee Honeycomb (optional)
Directions
- Stir fig spread, water and salt in a large heavy-bottomed skillet over medium heat until the mixture incorporates and thins slightly.
- Place figs, stemmed and cut lengthwise, in the mixture cut side-down. Cook until the figs begin to release their juices, about 3 minutes. Add butter and swirl to melt.
- Remove the pan from the heat and add the Port. Let stand for 5-7 minutes.
- Remove the figs and set aside. Return the remaining syrup to a boil, whisking until smooth.
- Remove from the heat and allow to cook completely.
- Preheat the oven to 350 F. Prepare a muffin tin by lightly spraying with nonstick cooking spray.
- Roll out the thawed puff pastry on a lightly floured surface to a thickness of about ¼-½ inch. Cut the puff pastry into even rectangles, roughly 2” x 2”.
- Place each pastry square into a well in the muffin tin, draping the corners up onto the sides of the well.
- Sprinkle some of the candied walnuts into each well and follow by topping each with 2-3 fig halves.
- Bake tartlets until the pastry has just puffed and started to turn golden, about 20-25 minutes.
- Remove the tartlets and top each with crumbles of Arethusa Blue before returning to the oven for an additional 5-7 minutes or until the cheese has begun to melt slightly.
- Remove from the heat and drape a thin slice of Jamon Serrano over each tartlet. Finish by drizzling with the Port reduction syrup and garnishing with a cube of honeycomb or drizzle of honey.
