Fig & Blue Cheese Galette

Fig and Blue Cheese Tart with an open top covered with Prosciutto, Honey, Balsamic, and Rosemary - absolutely delicious!

Ingredients

• Herbies Rosemary Leaves, ground  ·  1 teaspoon 
• olive oil  ·  1 tablespoon 
• sheet puff pastry, thawed but still cool  ·  1 
• figs  ·  1 pound 
• salt  ·  1 teaspoon 
• thick balsamic vinegar  ·  1 tablespoon 
• honey  ·  2 tablespoons 
• blue cheese  ·  1/4 cup 
• slices of prosciutto, cut into quarters  ·  6 

Instructions

1. Using a little of flour, roll out your dough until it’s about 1/4-inch thick.
2. Since it’s a free form tart, any shape is fine. Make a pretty little border by folding over a 1/2-inch on each side (the tart gets a little drippy so it’s nice to have a dam).
3. In a small bowl combine the olive oil with Herbies Ground Rosemary leaves.
4. Stem, halve, and arrange the figs cut-side up on the dough in any pattern (just make sure they’re tightly nestled).
5. Using a pastry brush, generously paint the cut-side of each fig half with the rosemary oil.
6. Sprinkle each fig with salt and strawberry powder. Drizzle balsamic and the honey all over, making sure each fig gets a little splash then crumble the cheese all over.
7. Bake until crispy, brown, and bubbling (about 25 minutes). If the figs don’t get enough color, cover the edges of dough with tin foil and place the tart under the broiler until desired color is reached.
8. Remove the tart from oven and let cool slightly.
9. Drape slices of prosciutto onto tart.
10. Cut into squares and serve.