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Figs and Ham Tart Featured

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Figs and Ham Tart Photographs courtesy of Daniela Ingrosso

Figs and Ham Tart

For making last-minute meals, I always try to have a few key ingredients at home. I keep a few rolls of frozen puff pastry in the freezer, and in the fridge I make sure there are fresh eggs, mozzarella cheese, Parmesan cheese, fresh herbs, vegetables, good ham and milk in the fridge. With these ingredients, I can whip something up to eat in no time. I did this a few weekends ago. I left my house at 5:45 a.m. to go to my triathlon training session. When I got back at 9:30 a.m., I knew I needed something special for lunch. I took a roll of frozen puff pastry out of the freezer and let it defrost for a couple of hours on my kitchen counter. In the meantime, I showered and rested before preparing the rest of the ingredients to make this SUPER tasty tart. For ham, I recommend Mr. Meat’s Spanish Serrano ham. Here’s the recipe:


  • 1 roll of puff pastry
  • 60 g of serrano ham
  • 4-5 slices of mozzarella
  • Fresh rocket
  • 1/2 of a large onion or 1 small onion
  • 1 tbsp sugar
  • 1 tbsp olive oil
  • 1 tbsp honey
  • Balsamic reduction


Step 1: Chop up the onion.


Step 2: Place it in a skillet with 1 tbsp of olive oil and 1 tbsp of sugar.


Step 3: Cook on low heat until the onion is soft and lightly caramelized. Set aside.


Step 4: Spread the onions on the puff pastry, cover with mozzarella.


Step 5: Now grab some serrano ham (I like Mr. Meat’s because each slice is conveniently separated by oiled paper).


Step 6: Put the ham on top of the mozzarella.

Step 7: Slice 1 fig into 4 parts and add it to the tart. Fold the edges of the pastry, drizzle on some balsamic reduction and brush the edges with honey.


Step 8: Bake the tart at 220⁰ for about 20 minutes or until golden in color.


Step 9: Remove from the oven and add fresh rocket on top.


The complete article can be found in Issue #279 of the Tokyo Journal.

Written By:

Daniela Ingrosso

Daniela (Dani) grew up in Lecce, Italy where her grandmother shared traditional recipes and family culinary secrets passed down through the generations, instilling a passion in Dani for cooking. At the age of 18 she began studying Chinese in college and after completing her masters degree, moved to Beijing before ending up in Shanghai where she has been for over half a decade. She spends much of her time sharing her family’s culinary traditions through her blog “Expat Cucina” and hunting down the ingredients readers will need to cook her delicious recipes.

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