FIG, WATERCRESS AND PROSCIUTTO TARTS
SERVES 4 PREP 15 MINUTES COOK 15 MINUTES
1 sheet frozen puff pastry, partially thawed 1 egg, lightly beaten 2 tablespoons hazelnut oil 1 tablespoon red wine vinegar 2 teaspoons honey 1 teaspoon Dijon mustard 6 slices prosciutto, halved crossways 6 fresh figs, each cut into 6 wedges ¼ bunch watercress, sprigs picked 50g baby rocket 100g soft goat’s cheese, crumbled 2 tablespoons skinless hazelnuts, toasted, roughly chopped
1 Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. 2 Cut pastry into 4 squares and place on prepared tray. Using a small knife, gently score a 1cm border around the edge of each square. Using a fork, prick pastry inside the border. Brush pastry lightly with egg. Bake for 12 minutes or until pastry is golden and puffed. Set aside to cool slightly. Using the back of a fork, press on the centre of each pastry square to flatten slightly. 3 Meanwhile, place oil, vinegar, honey and mustard in a screw-top jar. Season with salt and pepper. Secure lid. Shake well to combine. 4 Tear each piece of prosciutto into 3 strips. Loosely wrap each strip around a piece of fig. Place watercress and rocket in a large bowl. Drizzle with ½ the dressing. Toss gently to combine. Divide the leaves evenly among each pastry case. Top with fig and goat’s cheese. Drizzle with remaining dressing and sprinkle with hazelnuts. Serve. NUTRITION: (per serve) 1940kj; 30.4g fat; 9.5g sat fat; 19.9g protein; 26.4g carbs; 5g fibre; 140mg chol; 791mg sodium.