A variant of the classic and ever-popular tarte tatin, Catherine serves this as a starter rather than a dessert because it is a savoury-sweet tart. We must point out that she has a ready supply of wild boar at home and that figs are grown in Alsace. An excellent autumn recipe (Catherine and Eric Marcal, La Forestière, Le Hohwald).
Ingredients for 6 people
12 fresh or frozen figs - 1 pack pre-rolled puff pastry - 12 thin slices smoked wild boar ham - 2 tablespoons olive oil - 5 tablespoons balsamic vinegar - 20g butter to grease the tin - salt and freshly-ground pepper
1 Pre-heat the oven to 180°C. 2. Rinse and dry the figs, then halve them vertically. 3. Heat the oil in a large frying pan, add the halved
figs and cook for 3 minutes, skin side up. 4. Season lightly, then carefully
remove the figs with a slotted spoon and put to one side. 5. Return the frying pan to the heat and pour in the vinegar, stirring over a
low heat until it thickens and becomes syrupy, then remove the pan from the
heat. 6. Butter a tart tin, then pour the vinegar syrup into it and cover with the
figs, skin side up. 7. Unroll the pastry and place it over the figs, tucking
the edges into the tin. 8. Bake in the oven for 35 minutes. 9. Remove the tin from the oven and invert it onto a serving plate. 10. Garnish the tart with the thin slices of ham and
serve at once.
Suggestion: add a few small pieces of peeled fresh ginger at the end.
an Alsace pinot gris