Ingredients
- 6 fresh figs, sliced in half
- 1 sheet of ready-made puff pastry
- Fresh thyme leaves, for garnish
- 150g goat's cheese sliced into discs
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 1 egg, beaten for an egg wash
- salt and pepper, to taste
- 6 fresh figs, sliced in half
- 1 sheet of ready-made puff pastry
- Fresh thyme leaves, for garnish
- 150g goat’s cheese sliced into discs
- 3 tbsp honey
- 3 tbsp balsamic vinegar
- 1 egg, beaten for an egg wash
- salt and pepper, to taste
First, let’s prep our parts. Slice your figs in half and chop off any stalks. I love using goat’s cheese rolls like Chavroux La Buche Pure Goat’s Cheese, as it’s easy to cut into discs. I then use this as a template for the size of my puff pastry discs, cutting them so they provide a 1cm rim around the cheese.
If you’re not a fan of goat’s cheese then you can swap it out for your favourite soft cheese – ricotta, mascarpone, brie, or camembert!
Brush the pastry with an egg wash, sit your cheese in the centre, sprinkle on some fresh thyme, then add your fig flesh side up.
Put them into the oven at 200°C/400°F/gas 6 for 10-12 minutes until puffed and turning golden. Then mix your honey and balsamic together and drizzle a little onto each fig. Return to the oven for a further 4-5 minutes until puffed, golden, and caramelised.
Once baked, remove them from the oven, let them cool slightly, and season before serving.