Eucalyptus Honey Glazed Tartlets

For Tartlets
2 – 10” x “15” – sheets of puff pastry
2 – egg yolks, beaten with 2 Tablespoons water
10.5 oz. log – goat cheese, crumbled into large pieces
4 thin slices – Prosciutto ham, cut into 1/4” x 2” strips
2 Tablespoons – olive oil
1/2 cup – chopped fresh chives

For Honey Glaze
6 Tablespoons – Eucalyptus honey
2 Tablespoons – fresh squeezed Meyer lemon juice
1 Tablespoon – chopped fresh chives
1 Tablespoon – fresh flat-leaf parsley, chopped
Kosher salt and fresh ground black pepper, to taste

For Balsamic Roasted Figs
6 fresh – Black Mission figs, trimmed and quartered lengthwise
2 Tablespoons – balsamic vinegar
2 Tablespoons – Eucalyptus honey
1 teaspoon – fresh thyme leaves
1/2 teaspoon – fresh ground black pepper

Preparing Tartlets and Prosciutto:
Preheat oven to 375°F. Line large baking sheets with parchment paper.

Place one sheet of puff pastry on a cutting board. Using a 2-1/4″ scalloped-edge circle cutter, cut out 24 rounds. Repeat with second sheet of puff pastry. Take 24 of the pastry rounds and using a 1-1/2″ circle cutter, cut out a circle in center of each, creating a wreath. Save center circles for other use or discard. Brush one side of each wreath with some of the egg wash. Place each wreath, egg side down, on top of each of the remaining 24 uncut rounds, creating a border. Dock interiors of each tart with a fork, and brush border with egg wash. Bake in preheated oven for 15 minutes. Remove and place approximately 1 tablespoon of the goat cheese crumbles in center well of each tartlet. Return to oven for 3 minutes. Remove from oven and keep warm.

While tartlets are baking, prepare Prosciutto strips. Heat olive oil in medium sized nonstick skillet over medium high heat. Add Prosciutto strips and cook until crisp, about 4 minutes per side. Remove from pan and drain on paper towels.

Preparing Glaze:
Combine honey, lemon juice, and herbs in small bowl. Season to taste with salt and pepper.

Preparing Figs:
Preheat oven to 375°F. Combine vinegar, honey, thyme, and pepper in mixing bowl. Add figs and toss to coat. Place figs onto a nonstick sheet pan and spread into a single layer. Roast for 20 minutes. Keep warm until use, or reheat to use in tartlets.

To serve:
Place a balsamic roasted fig quarter in each tartlet, drizzle each with 1/2 teaspoon of glaze, a few crispy Prosciutto slices, and a pinch of chopped chives.

Recipe Provided by National Honey Board. Chef Todd Downs, Food Sense, Inc.