Weekend Dining: Fig and Gorgonzola Tartlet

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    Fig and Gorgonzola Tartlet

    Cooking Time: 20 minutes
    Preparation Time: 25 minutes
    Serves 4 people

    Weekend Dining: Fig and Gorgonzola Tartlet

    [LA] Weekend Dining: Fig and Gorgonzola Tartlet
    A recipe for a fig and Gorgonzola tartlet courtesy of Executive Chef Pascal Lorange, from Fig & Olive. (Published Sunday, March 27, 2011)


    • 1 sheet Fine puff pastry
      (available at your local gourmet supermarket or bakery)
    • 1 bunch Scallions
    • 4 Heirloom tomatoes
      (or Yellow Tomatoes)
    • 8 Fresh Figs
      (if not available or in season, you can substitute with dried white figs)
    • 8 oz. Gorgonzola
    • 2 oz. Chopped Walnuts
    • 1 tsp Fleur de Sel
    • 1 tsp Pepper
    • 2 TB Olive Oil
      (preferred choice: Fig & Olive’s Ascalano Olive Oil)
    • 1 Fresh Rosemary Sprig, to garnish
    • 2 slices Prosciutto di Parma, to garnish
      (can omit for vegetarian diners)


    1. Preheat oven to 400 degrees F.

    2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.

    3. Poke shallow hole in the dough with a fork before cutting the circles to help the pastry bake evenly. Place the circles on a well-greased baking sheet.

    4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.

    5. Cut tomatoes into wedges and arrange evenly around the tart.

    6. Place cut figs wedges (one fig can be cut into 2 or 3 wedgies) evenly between the tomatoes.

    7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.

    8. Drizzle a small amount of olive oil over each tart before baking.

    9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.

    10. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.

    11. Garnish with a fresh sprig of rosemary and Prosciutto di Parma torn into pieces.