Like asparagus, strawberries and peaches I do get excited when the fig season comes around.
They seem to be so exclusive yet there is a tree at the back of our garden like many households in NZ.
The problem with figs is they come and go so fast we have a glut of figs to deal with quickly and then you have to compete with the birds!
So here are a couple of things to change up the way we use figs………
- Cut in half and roast with a little aged balsamic and serve with ice-cream
- Turn into a spiced fig chutney by adding ginger to your favorite relish recipe
- Smoked fish with roasted figs
- Stuff with soft goats cheese and bake
or make my recipe of the week and my favorite a Fig Tart-tartin!
Fresh fig tart-tartin with crumbling feta cheese (serves 4)
1 sheet puff pastry
8 fresh figs, sliced in half
2 tbsp brown sugar
1 tbspn unsalted butter
sheeps feta
rocket leaves
Preheat an oven to 180 degree, line the a oven proof frypan with silicon paper
Sprinkle brown sugar over pan and spread out the butter
Arrange the figs from the inside out leaving a 1 cm circle gap on the outside
Cut your pastry in a round circle 1 cm larger than the frypan and lay over figs pushing down at
edge to seal on the bottom of the pan
Place into oven and cook for appox 15 minutes or until pastry is golden
Flip the frypan over onto a plate to serve
Sprinkle feta cheese over the top and serve with rocket leaves