Fig and Arugula Tart

Gilles’ Fig and Arugula Tart
by Chef Gilles Dirat

 

When the yummy warmth of our Fig Love meets the slightly peppery essence of arugula, it is a match made in heaven. Here, Chef Gilles shares his recipe for a delicious fig and arugula tart. Served at brunch or as an appetizer, it´s sure to impress.

WHAT YOU WILL NEED?

- 1 Puff pastry frozen 16 oz                - 2 tbsp lemon juice

- 1 cup sundried tomato                     - 8 tbsp Fig Love Marmalade

- 1 cup crumbled goat cheese            - ½ cup toasted pine nut

3 cup of fresh organic arugula          - 3 tbsp olive oil  

- 1 cup black olive pitted and split in half         

           

INSTRUCTIONS

  1. Pre heat the oven at 375 degrees.
  2. Take the defrosted puff pastry. Roll it on a cold floured surface ( to avoid to stick) with a rolling pin . roll it until it is  ½ inch thick.
  3. cut 4, 3 inches circles ( you can use a bowl upside down cut around with a knife).
  4. Place the puff pastry circles on to a baking sheet and line with parchment paper for baking.
  5. Poke the pastry with a fork (to avoid the dough from puff up while cooking).
  6. Bake in a hot oven for 5 minutes. 
  7. Flip the pastry and bake the other side 5 minutes.
  8. Remove from the oven, let them cool.
  9. In a bowl mix the lemon juice and olive oil. Add the arugula and tossed gently.
  10. Take the cool tart. Spread Happy the Golden Jam Fig Love marmalade on the bottom.
  11. Add the fresh arugula on top with sundried tomato and olives.
  12. On top, sprinkle some crumble goat and toasted pine nuts.

    Enjoy!

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