Lunchbreak: Fig and Olive chef Pascal Lorange makes fig and gorgonzola tartlet

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Fig and Olive
104 E. Oak Street
(312) 445-0060

Fig and Gorgonzola Tartlet
(Recipe courtesy of Pascal Lorange)

1 sheet fine puff pastry (available at your local gourmet supermarket or bakery)
1 bunch scallions
4 heirloom tomatoes
8 fresh figs (if not available or in season, you can substitute with dried white figs)
8 oz. gorgonzola
2 oz. chopped walnuts
1 tsp Fleur de Sel
1 tsp pepper
2 Tbs olive Oil (preferred choice: Fig & Olive’s Arbequina Olive Oil (CA) – $13.99)
1 fresh rosemary Sprig, to garnish
2 slices Prosciutto di Parma, to garnish (can omit for vegetarian diners)
1/4 cup arugula greens (baby Roquette)
1 tsp fig balsamic vinegar
1 Tbs Arbequina extra virgin olive Oil

Preheat oven to 400 degrees F. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it. Place the circles on a well-greased baking sheet. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles. Cut tomatoes into wedges and arrange evenly around the tart. Place cut figs wedges (one fig can be cut into 2 or 3 wedges) evenly between the tomatoes. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart. Drizzle a small amount of Fig & Olive Arbequina olive oil over each tart before baking. Bake for 15 minutes or until tart has a golden brown crust and melted cheese. Once it comes out of the oven coat the arugula greens with the fig balsamic vinegar, Arbequina olive oil and arrange in a neat mound around the tart. Cover the mound of Arugula with a layer of prosciutto, leaving a space in the center. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust. Garnish with a fresh sprig of rosemary.

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