Flaky puff pastry topped with fresh figs, blue cheese, balsamic onions and baby greens — a simple, delicious appetizer that’s perfect for entertaining or snacking.
Can we talk about the miracle that is frozen puff pastry dough?
Maybe friends are stopping by for a casual hello and a glass of wine. Or you just have a craving for a savory snack on a lazy day at home, only you want something to nosh on that feels a little nicer than chips and salsa.
Line up those scenarios with fresh fig season and it will be the perfect time to introduce you to this recipe, a quick, hard-to-stop-eating puff pastry fig flatbread.
You gotta love that ready-made puff pastry dough can live quietly in the freezer, just waiting for its moment to shine. You get elegant, bakery-like results with the stuff, and it’s convenient as heck.
For this recipe, I took puff pastry and made a rustic flatbread-style tart, one that bakes directly on a baking sheet without rolling, crimping or fussing.
Along with the crisp pastry dough, you get a perfect triangle of flavor in every bite: Sweet roasted figs, sharp blue cheese and savory greens.
Cut the finished flatbread into squares and serve right on a wooden board. But heads-up, once you do that, those pieces will disappear very quickly.
To take things up a notch, lay some prosciutto slices over the top of the warm flatbread as soon as it comes out of the oven. The ham will melt over the figs — that salty-sweet sensation is out of this world delicious.
More tips for making puff pastry fig flatbread:
- The best baby greens to use for this recipe are sturdy ones like kale, spinach and wild arugula rather than salad greens, which are too tender for the oven. You can sometimes find these packaged together as stir-fry mixes or “super food” green salads. Thinly sliced radicchio added to the mix would be good too!
- Use your favorite blue cheese. I tend to go for creamy, balanced blues that aren’t too salty like Amish blue, Maytag, and Point Reyes (all made in the U.S.)
- All-butter frozen puff pastry has fantastic flavor. Dufour is my favorite brand, and Trader Joe’s also sells a great one.
puff pastry fig flatbread with blue cheese and greens
Yield 8 - 10 servings
A fast, elegant appetizer: Flaky puff pastry topped with fresh figs, blue cheese, balsamic onions and baby greens — perfect for entertaining or snacking.
To make this even more delicious, put prosciutto slices over the top when you take it out of the oven - yum!
- 1 sheet (12-14-ounce) puff pastry dough (defrosted according to package directions)
- 1 tablespoon extra-virgin olive oil
- 1 small red onion, thinly sliced
- 1/3 cup grated Parmesan cheese
- 4 cups mixed baby greens (spinach, kale, arugula, etc.), plus more for garnish
- 10 or 12 fresh figs, stems trimmed and halved (quartered if large)
- 1 tablespoon balsamic vinegar
- 1/2 cup crumbled blue cheese
- Heat the oven to 400 degrees. Line a large rimmed baking sheet with parchment paper.
- Heat the oil in a skillet over medium heat. Add the onion and cook until softened and translucent, stirring often, 10 - 12 minutes.
- Place the pastry dough on the prepared baking sheet and unfold. Use your hands to flatten and smooth the dough into a casual rectangle (no need to be perfect). Prick the dough all over with a fork.
- Distribute the onion, Parmesan cheese, 4 cups of the greens and the figs over the dough. Bake 15 minutes, or until the edges of the crust are golden.
- Remove from the oven and immediately sprinkle the top with the blue cheese. Drizzle the balsamic over the top. Garnish with fresh greens, if you like. Slice with a sharp knife or pizza cutter and serve warm or at room temperature.
The best way to thaw frozen puff pastry dough:
- Remove the package from the freezer about 30 minutes before you want to bake.
- Take the dough out of the box or packaging, but leave the plastic on.
- Set the dough on the counter until if feels pliable, slightly chilled but workable. Don't leave it too long or it could become sticky and hard to work with. If that happens, place it back in the freezer 10 -15 minutes.
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Hi there! I’m Karen, a mother of two and a professionally trained cook certified in holistic nutrition.
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