Balsamic Fig Roasted Tomato and Cheese Tarts

Parmesan-Crumbed Lamb Cutlets


4 sheets prepared puff pastry thawed
1/2 cup fig preserves
2 tablespoons balsamic vinegar
1 tablespoon olive oil
2 cloves garlic minced or grated
2 tablespoons fresh oregano chopped
pinch of salt + pepper
2 heirloom tomatoes sliced
2 cups cherry tomatoes
4 ounces blue cheese crumbled (optional)
8 ounces burrata cheese may also use fresh mozzarella
8 slices thinly sliced prosciutto – omit for vegetarian version
2 tablespoons fresh basil


Line a baking sheet with parchment paper.

Stack two pieces of puff pastry one on top of the other and press gently to adhere. Repeat with the other two sheets. Cut each pastry into a large circle or leave as a square. You may also make mini tarts by cutting the pastry into smaller circles or squares. Whatever shape you prefer works fine.

Place the two circles (or whatever shape you made) on the prepared baking sheet and spread about 1/4 cup of fig preserves over each piece of puff pastry.

In a bowl, whisk together the balsamic vinegar, olive oil, garlic and oregano. Add the cherry tomatoes to the balsamic mix and give them a good toss. Arrange the sliced tomatoes over the rounds of dough. Add the cherry tomatoes over top along with any remaining balsamic mixture left in the bowl. Sprinkle each tart with blue cheese (if using).

Bake the tarts in the Baking Oven for 20-25 minutes or until the crust if puffed and golden and the tomatoes lightly burst. Remove and let sit 3-5 minutes and then top with torn burrata and prosciutto. Garnish with basil.

Recipe and images from