Updated: Mar 5
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 from the arugula. In addition, this is a wonderful cookbook from a fabulous chef. I have every book of hers.
For more 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
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 caramelized. 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.