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 from the arugula. In addition, this is a wonderful cookbook from a fabulous chef. I have every book of hers.

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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 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.