Ingredients

The following ingredients have 4 Servings
  • 1 cup Fig Pancetta Jam (LINK TO YOUR RECIPE, or another savory jam)
  • 1 heaping cup shredded Gruyere cheese
  • 1 egg (beaten with 1 Tbsp water)
  • ½ cup Parmesan crumbles
  • Fresh cracked black pepper
  • 1 sheet of puff pastry (defrosted)
  • Fresh thyme (garnnish)

Instruction

  • Preheat oven to 400 degrees F. Line a baking sheet with parchment.
  • Thaw and roll out your puff pastry into (about) a 12x12’’ square. Place on the baking sheet.
  • Spread the Fig Pancetta Jam (or other savory jam) onto the puff pastry, leaving about a 1’’ boarder.
  • Brush with the egg wash, then top with 1 cup of shredded Gruyere cheese then fold the sides up and over 2-3’’. Sprinkle with the Parmesan cheese, dusting the edge of the tart as well as the center, and fresh cracked pepper.
  • Garnish with thyme sprigs and bake on the center rack for 20-25 minutes, rotating 3/4 of the way through, until puffed and golden.
  • Allow to cool for 10 minutes, then quarter the tart and serve warm as an appetizer or a side dish.