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Goat Cheese And Rosemary Tart With Shaved Prosciutto And Port-macerated Figs

Goat Cheese And Rosemary Tart With Shaved Prosciutto And Port-macerated Figs

  • Prep Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings


  • 1/2 cup Port
  • 1/3 cup honey
  • 8 to 12 large ripe figs, washed, stems removed and halved
  • 8 ounces goat cheese
  • 1/2 cup Ricotta cheese
  • 1/4 cup unsalted butter, at room temperature
  • 3 egg yolks
  • 1/4 cup flour
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon white pepper
  • 8 paper-thin slices of prosciutto
  • 1 sheet puff pastry


  • In a small saucepan heat Port and honey, whisk to combine well. Pour into a glass casserole or shallow bowl and place figs cut side down on top of mixture. Cover with plastic wrap and refrigerate overnight.

  • Preheat oven to 425ºF.

  • Into a large mixing bowl place the goat cheese, butter and Ricotta cheese, and beat ingredients with a mixer on high speed until smooth. Add egg yolks one at a time, then the flour, rosemary, thyme, salt and white pepper, mixing well to incorporate.

    Roll out the puff pastry to fit a 12 x 9-inch baking sheet. Cut a piece of parchment or wax paper to fit the bottom of the sheet.

  • Pour the cheese mixture into the prepared pie crust and bake in preheated oven until top is golden and filling is set, about 20 minutes.

  • Remove from oven and allow to cool for 30 minutes before serving with the macerated figs and shaved prosciutto.