this wonderful dish is courtesy of Half-Baked Harvest found HERE
Once you have the puff pastry it’s time for toppings! I spread the bottom of each tart with a little fig jam/preserve and it paired beautifully with the flavors of the tomatoes, balsamic and burrata. Even if you think you aren’t into figs, you need to give these tarts a try. Really, you don’t even realize there is anything fig-ish going on. The only thing you do realize, is that whatever you are eating, it’s GOOD! OH, oh, oh!! And when those figs start showing up in the stores, you could even add a few fresh slices. That would be just so good!
Then just toss the tomatoes with a little balsamic vinegar mixture and layer them overtop of the dough. Add some blue cheese if you are into it (I SO am) and bake until flakey, roasted, tomato perfection.
Top with creamy burrata and serve….or devour it yourself, and call it a day.
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 vegetariane version)