Arugula, prosciutto and pear tartlet

Yesterday it was kind of a strange day! Warm weather with rain and thunderstorms calling for a comfort food so I went with a delicious tomato soup (more on that on a future post).

Today the sun is shinning bright and it's the perfect occasion for a light lunch with an arugula, prosciutto and pear tartlet. Simple but yet so sophisticated - you can make it when you have some friends over and, believe me, they would feel like being in a gourmet restaurant, for sure! 

It's funny how you can do so much with a few quality ingredients and the right flavor combos!

This tartlet can be served as an entree or a main dish just like it is - paired with some fresh fruit and, yes, an extra salad to complete this sweet/salty delicatessen.

One thing is guaranteed: there won't be any leftovers for tomorrow! 

It's also a very versatile dish - you can try pairing classic flavors like fig, goat's cheese and nuts and you'll have the perfect dinner with a glass of the right wine! 

Ingredients:

1 package puff pastry (big rectangular sheet is ideal)
3 cups arugula
8 prosciutto slices (thinly sliced works better)
2 small pears or 1 big one (not too ripe so you can slice them up properly without falling apart)
1 tbsp raw honey (I used a Portuguese brand)
2 tbsp apricot jam (low sugar)
Hard cheese to grate in big shavings (I used a Portuguese brand of cow, goat and sheep's mix cheese)
Balsamic glaze to drizzle


Preparation:

1. Preheat your oven to 400ºF
2. Wash and rinse the arugula with a paper towel keeping it loose to hold the shape of the leaves.
3. Separate all the prosciutto slices and, if necessary, cut them in half lengthwise
4. Arrange the puff pastry on a baking sheet with parchment paper and with a sharp knife do some cutting around the edges of the pastry so it will puff a little when baked
5. When the oven reaches the desired temperature put the puff pastry in and let it cook approximately for about 10 minutes. Time will vary according to the oven, so keep an eye on it
6. While the pastry is baking wash the pear and pat it dry. Cut in in 4 pieces and in each segment do some lengthwise cuts but not until the end, you do not want the slices to separate. When you finish have the slices slide a little so you can do an open spread like the one you see in the pictures. It's fairly easy, trust me! 
7. After removing the puff pastry form the oven let it sit for about 10 minutes to cool off
8. Assemble the tartlet: spread the apricot jam on top of the pastry, spreading it evenly - you just need a thin layer. Distribute the arugula on top and then just add the rest of the toppings, the prosciutto and the pear
9. Drizzle with the raw honey and finalize with a touch of balsamic vinegar
10. Finally just shave some of the cheese and, please, enjoy!