PROSCIUTTO, FIG AND GOAT CHEESE TARTS For one of Robert’s birthdays, I created this easy, make-ahead recipe and it was a winner. The salty prosciutto and sweet fig spread pair beautifully — […] ...

Spread over the goat’s cheese mix, leaving a border of about 1.5 cm. Brush remaining egg over border. Stand the figs on top, slightly overlapping, as they will shrink when cooking.

There are certain tried-and-true food combinations that should never be messed with. One classic example includes ripe, seductive figs paired with salty, supple prosciutto and fresh goat cheese.

Preheat the oven to 350°. Arrange the figs on a baking sheet, cut sides up. Spoon a little goat cheese on each fig half and lightly brush the figs with the vinegar.

Bake the tart shell for 20 minutes and then remove the foil and weights and bake until the bottom of the shell is dry, about 8 minutes more. Cool the crust on a rack. 4.

You will be happily surprised by how easy it is to make this salad. In less than 10 minutes, and I am very generous with my time here, you can enjoy this fabulous dish at your table.

The goat cheese melted with the heavy egg cream mixture, adding the caramelized onions, which are super tender with lots of savory flavors added by the rosemary. I am ready to make another one as ...

Fig Tart. 1 sheet puff pastry, thawed but still chilled; 4 ounces goat cheese, at room temperature; 1 large egg, at room temperature, lightly beaten; 1 tablespoon chopped fresh rosemary; 1/2 ...