Fig tart tatin with shaved Manchego cheese and arugula

This creative tart is beautiful, delicious and easy to make. I usually make it during fig season for high-end dinners and home. The sweetness of the figs contrasts beautifully with the salt of the cheese and the bitterness of the arugula.

I love Maria Elia's cookbooks, and I have them all. This one, though, is probably my favourite; the recipes are fantastic, and the flavours are creative. Maria Elia honed her skills at the world's best restaurants, ElBulli and Arzak, and has worked in the US and England. She currently does pop-ups in London. Her recipes feature unusual and unique flavour combinations from around the world.

For all recipes from this cookbook, click here.

2 sheets of puff pastry

4 tablespoons super-fine sugar

2 tablespoons red wine vinegar (preferably Cab)

1 tablespoon fresh thyme, or dried

8 fresh figs cut in half lengthwise

Manchego cheese

Arugula

Olive oil

Black pepper

Heat oven to 375 F.

Roll out the pastry and cut it into small circles to fit a mini muffin pan.

Add the sugar to a pan and add a dash of water. Cook on medium heat till caramelised. Set aside. Add the thyme and vinegar and mix well. Pour this mix into the holes of a mini muffin tray, just a bit in each of the 16 holes.

Put the figs, cut side down, into the muffin hole. top with a layer of pastry, tucking in the edges.

Bake for 20 minutes till the pastry is a deep golden brown. Allow to cool and remove from the muffin pan.

Arrange decoratively on a tray. Grate some manchego cheese and sprinkle some arugula on top. Enjoy.