Aren't Friday's just the best? The whole day is about waiting until work is done so you can chill out or go out and enjoy the start to the weekend. I just wanted to quickly pop in to share this recipe for this super fun and summery tart, that would be perfect to serve at your next party as an appetizer with wine and maybe more cheese on the side. This was inspired by Food & Wine's tomato tart that I made a week or so ago and brought to a friend's house for her birthday.
I have never worked with phyllo dough before, and while I was making it I kept thinking how cool the layering process was and how fun it would be too watch it as a stopmotion or a video! So I recreated it again this week but with different toppings!
Figs have to be one of the most beautiful fruits ever, with their rose colored flesh, soft skin, and plump and juicy fruit. We have 2 neighbors nearby with huge fig trees that sweep over their fences and drop their fruits onto the sidewalk. I always walk by and try to find a good ripe one, but it seems like everyone else has the same idea when they walk by or maybe the figs ripen and fall before anyone can eat them. I guess I could just ask the owners if I could have a few figs, but we are still the new kids on the block and I'm not sure if that'd be weird or not. Probably not weird at all because everyone we have met has been super nice, but I'm kind of awkward like that I guess.
Anywho, I have to get back to work, but you guys should totally try making this tart this weekend and share with a bunch of friends. It's creamy from the ricotta, sweet from the honey and figs, and gets a salty kick from the prosciutto. You can also try the heirloom tomato version that I linked to above. (For the tomato version, I swapped out the mayo with yogurt!)! Happy weekend!
Fig, Ricotta and Prosciutto Phyllo Tart
- 8-9x14 sheets of phyllo dough, thawed
- 8 tsp. olive oil
- 7 oz. whole milk ricotta
- 5-6 figs, sliced
- 4 oz. chopped, pre-cooked prosciutto
- fresh basil for garnish
- honey for drizzling
Preheat the oven to 375°F. On a sheet of parchment paper, carefully lay one layer of the phyllo dough. Spread 1-2 tsp. of olive oil evenly across the sheet with a brush. Add the next phyllo dough layer, and brush with more olive oil. Repeat steps with all 8 layers of phyllo dough.
Transfer parchment paper onto a baking sheet and bake in preheated oven for 20 minutes, rotating halfway through.
Remove from oven and let cool completely.
Dollop the ricotta across the top of the tart and spread evenly. If tart cracks underneath, don't freak out! Just keep spreading the ricotta.
Layer with the sliced figs, prosciutto, drizzle with honey, and top with fresh basil. Eat immediately!