Arugula, Fig and Prosciutto Tart

Ingredients

• 0.3 cup balsamic vinegar 
• 1.5 tablespoons olive oil extra virgin 
• 8  figs fresh sliced
• 8 ounces manchego cheese grated
• 10 servings olive oil 
• 6 slices pancetta 
• 1 inch by rectangle of puff pastry frozen thawed
• 10 servings salt and pepper 

Equipment

• baking sheet
• baking paper
• oven

Directions

1. reheat an oven to 400°F. Line a large rimmed baking sheet with parchment paper.On a floured work surface, roll out the puff pastry into a rectangle .
2. Transfer the dough to the baking sheet.Arrange fig slices and half of cheese on top.
3. Bake until the crust puffs, about 15 minutes.Toss arugula with a splash of olive oil and salt and pepper, to taste. Top tart with arugula and prosciutto pieces.
4. Cut into small portions and serve.