Seeing as fig season is in full swing I’ve been making full advantage of it. They are amazing in salads, savory dishes, sweets, stuffed with cheese, stewed with icecream. What’s not to love?
6 fresh figs – quartered
1 tablespoon brown sugar
1 tablespoon balsamic vinegar
2 tablespoons water
1 sheet puff pastry – thawed and halved
50 grams chevre – crumbled
100 grams mozzerella – grated
A few sprigs of rocket
Place figs, balsamic, brown sugar and water in a baking dish and bake on 180ºC for 15 minutes. Remove and set aside.
Place pastry on top of baking paper inside a baking dish, top with another sheet of baking paper and another baking dish to weigh it down and bake on 180ºC for 15 minutes.
Remove and top with cheeses and salt and pepper then put back in the oven for 10 more minutes. Remove and top with figs, rocket and prosciutto as well as drizzling with the pan juices from the baked figs.