From: Executive chef Pascal Lorange, Fig & Olive, with seven locations, including New York City, California and Chicago.
Yield: 4 appetizer servings.
1 sheet puff pastry
1 bunch scallions
4 heirloom tomatoes
8 fresh figs (if not available or in season, substitute dried white figs)
8 oz. Gorgonzola
2 oz. chopped walnuts
1 tsp. fleur de sel
1 tsp. pepper
2 Tbsp. extra virgin olive oil
1 sprig fresh rosemary, for garnish
2 slices Prosciutto di Parma, for garnish (omit for vegetarian diners)
¼ cup baby arugula
1 tsp. fig balsamic vinegar
1 Tbsp. extra virgin olive oil, for dressing
Preheat oven to 400°F. Roll out puff pastry sheet; cut four 6” rounds. Transfer them to a well-greased baking sheet.
Chop scallions to about ½ cup and sprinkle evenly over puff pastry. Cut tomatoes into wedges and arrange evenly around tart. Place fig wedges (each fig can be cut into 2 or 3 wedges) evenly between tomatoes. Sprinkle chopped walnuts, salt, pepper and Gorgonzola cheese evenly over each tart and drizzle a small amount of olive oil before baking.
Bake for 15 minutes, or until crust is golden brown. Transfer to serving plate.
In separate bowl, dress arugula with fig balsamic vinegar and olive oil; arrange salad on top of tartlet. Cover arugula mound with a layer of prosciutto, leaving space in center. Garnish with fresh rosemary sprig in center. Serve immediately, or let cool on a rack to preserve delicate flaky crust.