Fig & Gorgonzola Tartlet

Ingredients:

1 sheet fine puff pastry
1 bunch scallions
4 heirloom tomatoes (or yellow tomatoes)
8 fresh figs (can be substituted with dried white figs)
8 oz. gorgonzola
2 oz. chopped walnuts
1 tsp fleur de sel
1 tsp pepper
2 tbsp olive oil
1 fresh rosemary sprig, to garnish
2 slices Prosciutto di Parma, to garnish (can omit for vegetarian diners)

Directions:
1. Preheat oven to 400 degrees F.
2. Roll out puff pastry sheet until you are able to cut four 6-inch circles out of it.
3. Poke shallow hole in the dough with a fork before cutting the circles to help the pastry bake evenly. Place the circles on a well-greased baking sheet.
4. Dice the scallions to yield ½ cup and sprinkle evenly over pastry circles.
5. Cut tomatoes into wedges and arrange evenly around the tart.
6. Place cut fig wedges (one fig can be cut into 2 or 3 wedges) evenly between the tomatoes.
7. Sprinkle the chopped walnuts, salt, pepper, and gorgonzola cheese evenly over each tart.
8. Drizzle a small amount of olive oil over each tart before baking.
9. Bake for 15 minutes or until tart has a golden brown crust and melted cheese.
10. Serve immediately, or let cool on a rack to preserve the delicate, flaky crust.
11. Garnish with a fresh sprig of rosemary and Prosciutto di Parma torn into pieces.

Serves 4.