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Prosciutto, Fig & Honey Balsamic Tart

Prosciutto, Fig & Honey Balsamic Tart Puff Pastry Appetizer

Want a tart that combines melty cheese, sweet figs, and salty "prosciutto" on a crispy, pizza-style crust? This Prosciutto, Fig & Honey Balsamic Tart delivers that classic sweet-salty combination using plant-based prosciutto and brie, all built on a crispy, blistered dough base.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8
Course: Appetizer, Appetizer recipe, summer Appetizer
Cuisine: American
Calories: 195
Ingredients Equipment Method Notes

Ingredients
  

  • This recipe comes together from a crispy dough base melty plant-based cheese, sweet figs, and salty vegan prosciutto. Here's exactly what you need.
  • 1 lb fresh white or whole wheat pizza dough
  • 1 tablespoon extra-virgin olive oil plus more for garnish
  • Maldon sea salt or other flaky sea salt for garnish
  • 3 oz plant-based brie or other soft vegan cheese such as a cashew-based soft cheese
  • 4 to 6 fresh figs stemmed and quartered
  • 1 tablespoon maple syrup
  • 1 teaspoon aged balsamic or sherry vinegar plus more for garnish
  • 3 oz plant-based prosciutto separated into bite-sized pieces and kept refrigerated until ready to use
  • Plant-based prosciutto has genuinely become easier to find with several brands offering that same thin, salty, slightly chewy texture using ingredients like seitan or coconut.

Equipment

  • This recipe uses a couple of specific tools to get that crispy, pizza-style crust. Here's what to have ready:
  • Digital kitchen scale (for portioning the dough accurately)
  • Liquid measuring cups
  • Rolling Pin
  • Parchment paper
  • Rimmed baking sheets (nested, for that high-heat baking method)
  • Pizza stone, optional (if you have one, it genuinely helps with crispiness)
  • No stand mixer, no food processor required. A rolling pin and a good baking sheet handle nearly the entire process.

Method
 

  1. Step 1- Heat the Oven
  2. Arrange a rack in the middle of the oven, place two nested rimmed baking sheets or a pizza stone on the rack, and heat the oven to 450°F.
  3. Step 2- Shape the Dough
  4. Using a lightly floured rolling pin, place the dough on a lightly floured surface or parchment paper and roll it into an 11-inch circle.
  5. Step 3- Prep the Dough
  6. Pierce the dough in several places with a fork to prevent uneven bubbling. Drizzle with olive oil, brush it evenly across the top, then top with a pinch of flaky sea salt.
  7. Step 4- Parbake the Dough
  8. Remove the nested baking sheets from the oven. Working quickly, dust the top sheet with flour, cornmeal, or parchment paper, then carefully place the dough directly on it. Bake for 10 to 12 minutes, until it starts rising and turns golden brown.
  9. Step 5- Prep the Cheese
  10. While the dough parbakes, cut the plant-based brie into even bite-sized pieces so it can scatter evenly over the dough.
  11. Step 6- Add the Cheese
  12. Remove the dough from the oven and quickly brush away any pooled olive oil. Distribute the cheese evenly on top, leaving about a 1/2-inch border around the edge.
  13. Step 7- Bake Again
  14. Return the tart to the oven and bake for another 8 to 10 minutes, until the cheese melts, the top turns golden, and the underside turns brown.
  15. Step 8- Prep the Figs
  16. Set the tart aside to cool for 10 to 15 minutes. Meanwhile, combine the quartered figs with a drizzle of maple syrup, balsamic, and olive oil, then toss to coat.
  17. Step 9- Garnish and Serve
  18. Arrange the figs on the tart, then scatter the bite-sized pieces of plant-based prosciutto over the top. Finish with an additional drizzle of olive oil, maple syrup, and balsamic, plus a pinch of flaky sea salt.

Notes

Nutrition Breakdown (Per Serving)

Here's an estimated nutrition breakdown per serving, based on 8 total servings from this recipe:
  • Calories- approximately 195 kcal
  • Carbohydrates- 24g
  • Protein- 6g
  • Fat- 8g
  • Saturated Fat- 2g
  • Sodium- 340mg
  • Fiber- 2g
  • Sugar- 5g