Upside Down Puff Pastry Tarts
Upside Down Puff Pastry Tarts
Appetizers
Ingredients
- 1 sheet thawed, cold puff pastry
- 2 tablespoons Pineapple Mango Habanero Jam
- 6 ounces goat cheese
- 6 paper-thin slices prosciutto
- 1 egg yolk, mixed with 3 tablespoons water for an egg wash
- 2 teaspoons Riserva balsamic, for drizzling
- salt and pepper, to taste
Directions
- Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
- Roll out the puff pastry sheet on a lightly floured surface, and cut into six equal rectangles. Set aside.
- Smear 1 teaspoon of jam onto each of six equally spaced spots on the parchment-lined baking sheet. Then, top each jam smear with a slice of prosciutto, gathered into a small bunch to fit under your pastry. Top the prosciutto with 1 ounce of goat cheese, lightly salt and pepper, and cover each tart filling with a rectangle of pastry.
- Adhere your tart pastry to the parchment by crimping the edges with a fork. Brush with egg yolk, then bake for 13-18 minutes, or until pastry is golden and ingredients are fragrant.
- Allow your tarts to rest for 1-3 minutes before flipping onto a plate. Drizzle with Riserva and serve with a green salad.
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