Fresh Fig, Prosciutto and Chevre Tart

2 tbsp unsalted butter
1 lg clove garlic (or 2 small) minced
1 sheet frozen puff pastry, thawed
flour
1/2 lb fresh figs, quartered
2 1/2 oz chevre, crumbled
6-8 thin slices prosciutto, torn
kosher salt & freshly cracked black pepper
10 inch non-stick tart pan

whole fresh sage leaves
canola oil, for frying
Preheat oven to 425 degrees.

Place butter and garlic in a microwave safe dish. Melt butter and garlic together in the microwave for approximately 15-20 seconds, or until completely melted.

Dust a clean work surface with flour. Unfold the defrosted puff pastry and place on floured surface. Lightly flour top-side of pastry as well. Roll the pastry out until it is about an inch wider than the tart pan. Always roll from the middle of the pastry out to the edges, never from the edges to the middle. Rotate the pastry several times during the rolling process. If the pastry starts to stick, light dust with more flour.

Carefully transfer the rolled pastry to the tart pan, laying it so that all edges of the pan are covered. Gently work the pastry into the pan so that the bottom and sides are flush to the walls. Using a sharp knife carefully slice off any excess pastry that hangs over the pan to create a uniform crust.

Evenly brush the pastry with about half of the melted butter and garlic mixture. Lightly sprinkle the crust with kosher salt and freshly cracked black pepper.

Next, place the quartered figs evenly around the crust. Brush the figs with the remaining garlic butter. Sprinkle the crumbled Chevre evenly around the tart. Finally, evenly distribute the torn pieces of prosciutto onto the tart.

Place the tart into a preheated 425 degree oven. Cook tart for 25-35 minutes until the crust is golden. Remove from oven and allow to cool slightly before removing from pan and serving.

While the tart is cooking, fill the bottom of a sauce pan with about 1/2 inch of canola oil. Heat oil until hot but not smoking. Carefully place the whole sage leaves into the hot oil. Fry the sage leaves until dark green and crisp, about 1-2 minutes. Do not cook until brown. Remove from oil with a slotted spoon and drain on paper towels.

Garnish tart with fried sage leaves then serve warm. Enjoy!

Recipe by Amanda Simpson
http://foodporndaily.com/

From post: Fresh fig, prosciutto, and chevre tart with fried sage leaves
http://foodporndaily.com/pictures/fresh-fig-prosciutto-and-chevre-tart-with-fried-sage-leaves/