Strawberry, Brie, Proscuitto Upside Down Tarts

• 份量: Makes: 12 mini tarts
• 總時間: 20 minutes

食材

1 sheet frozen puff pastry, thawed

6–8 slices Fantino & Mondello Prosciutto

100 g brie cheese, cut into 1-inch cubes

3 tbsp fig jam (or honey if preferred)

1 egg, beaten (for egg wash)

2 tbsp butter

1 tbsp maple syrup

1 sprig fresh rosemary, finely chopped

¼ cup walnuts, roughly chopped

Optional: balsamic reduction, for drizzling

步驟

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Assemble upside-down: On the tray, place a small dollop of strawberry jams. Top with a piece of brie, a folded slice of Fantino & Mondello prosciutto, and then cover with a square of puff pastry. Gently crimp the edges with your fingers or a fork.

Brush and bake: Brush the tops with egg wash and bake for 18–20 minutes, or until the pastry is golden and puffed.

Make the topping: While the tarts bake, melt butter in a small pan until lightly browned and nutty. Stir in maple syrup, chopped rosemary, and walnuts. Toast for 1–2 minutes, then set aside.

Flip and finish: Once baked, carefully flip the tarts to reveal the golden prosciutto and gooey brie. Spoon over the rosemary brown butter and toasted walnuts.

Optional touch: Drizzle lightly with balsamic reduction before serving.#ad #FantinoMondello #FantinoMondelloFestive #ad