It’s fig season! So fleeting, so sweet, we must take full advantage of it while it lasts. So to honor the occasion, I’ll leave you with one of my favorite all-time fig recipes from my book Insolito Muffin. Enjoy!
Fig and bacon tarlets
- 1 tbsp butter
- 3 oz (85 g) of bacon, diced
- 1 sheet of puff pastry
- 6 ripe figs, gently washed and dried
- 3.5 oz (100 g) goat cheese
- 1 sprig of rosemary
For 6 tartlets
Preheat the oven to 400°F ( 200°C). Grease and flour 6 muffin cups.
Melt the butter in a frying pan over high heat and cook the bacon pieces until golden, about 5-6 minutes.
Roll out the puff pastry and, using a round cookie cutter or a glass, cut out six 3-inch circles. Gently place each circle in the bottom of each muffin cup, it should cover the bottom entirely and come up the sides just a bit.
Gently place a fig in the middle of each muffin cup and cut an X in the top of each one, separating it into quarters while keeping the bottoms intact. Fill each fig with the bacon bits, a spoonful of goat cheese and a small sprig of rosemary.
Bake in preheated oven for 15 minutes.
Serve warm .
