Puff Pastry with Fig, Goat Cheese, Fennel, Walnuts, and Prosciutto!

This was the most decadent, light, and delicious dinner I have ever made!   It was full of complex flavors that complimented each other unlike anything else on a pastry crust... and who doesn't love puff pastry?! This incredibly easy dinner that was prepped and ready to eat in under 30 minutes!

Here is what it took to create this masterpiece :-)

Puff Pastry with Fig, Goat Cheese, Fennel, Walnuts, and Prosciutto!

Ingredients:
1 sheet of frozen puff pastry, thawed
Flour for rolling out
1/4 cup fig jam (if you can find fresh figs, by all means, USE THEM :-)
1 - 3.5 oz. package crumbled goat cheese
1/3 cup walnuts, chopped
1/2 fennel bulb, sliced thinly on a mandolin
4-5  slices of prosciutto (about .20 lb.), sliced into 1 inch strips
Freshly cracked black pepper
1 tsp. butter, melted (for brushing around the edges of the pastry)

Directions:  
Step 1: Preheat the oven to 400 degrees F.  Roll out 1 sheet of puff pastry onto a floured surface until 1/8-1/4 inch thick.

Step 2:  Prick the inside of the pastry with a fork, leaving a 1 inch border around the edges.

Step 3:  Spread a thin layer of fig jam over the pricked surface of the pastry.

Step 4: Sprinkle the goat cheese crumbles, chopped walnuts, and fennel slices over the fig jam.  Brush the exposed edges of the pastry with the melted butter.

Step 5:  Bake the prepared pastry in preheated oven for 15 minutes.

Step 6:  As soon as the puff pastry is removed from the oven, sprinkle with thinly sliced pieces of prosciutto and freshly cracked black pepper.

Step 7:  Slice and serve with a green salad and a delicious glass of wine!  We had an Arugula and Spinach salad with an evoo and balsamic dressing, and a yummy White Rhone Blend from France...

I sliced the pastry into 4 equal portions, but you could slice it into smaller pieces if you plan to serve this as an appetizer... and it would be a definite crowd-pleaser!

Roussanne was a very unique, complex, and delicious grape with low acidity, prominent floral notes, and a rich mouthfeel that paired very well with our meal!

The next time you have some puff pastry on hand, think about turning it into a delicious dinner!

Librarian turned Foodie