Updated: Apr 25
This creative tart is beautiful, delicious and easy to make. I usually make it during fig season for high end dinners, and home. The sweet of the figs contrasts beautifully with the salt of the cheese and the bitter from the arugula. In addition, tgis is a wonderful cookbook from a fabulous chef. I have every book of hers.
For more recipes from this cookbook click here.
2 sheets puff pastry
4 tablespoons super-fine sugar
2 tablespoons red wine vinegar (preferable Cab)
1 tablespoon fresh thyme, or dried
8 fresh figs cut in half lengthwise
Heat oven to 375 F.
Roll out pastry and cut in 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 if 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 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.