Fig flan, beets, walnuts and blue cheese
|4||Puff pastry, 10cm discs|
|30 g||Clarified butter|
|1||Onion, sliced thinly|
|2 sprigs||Fresh thyme|
|2 Tbsp||Brown sugar|
|1 to taste||Salt & freshly ground pepper|
|4||Figs, large, in syrup and cut open|
|1 cup||Tamarillo vinegar|
|4||Beetroot, quartered, roasted in tinfoil with olive oil|
|¼ cup||Walnuts, toasted and seasoned with sea salt|
|180 g||Blue cheese, crumbled|
- Preheat the oven to 185C.
- Place the pastry discs on a baking tray lined with non-stick paper, cover with another sheet of non-stick paper and a baking tray to weigh it down. Bake until golden, about 12-15 minutes. Cool on a wire rack.
- Turn the oven to 210C.
- Heat a non-stick saute pan, add the butter, onion, thyme and sugar, and cook together on a high heat for 2 minutes. Turn the heat down to low, add a little water, cover and continue to cook for 10 minutes until the onions are soft and caramelised.
- Blitz in a food processor to create a jam texture. Spread evenly over the pastry discs.
- Place the figs on top of the onion jam and put pastry discs back on the roasting tray.
- Meanwhile, reduce the tamarillo vinegar and sugar to a glaze. Keep warm.
- Flash the fig flans through the oven for 2 minutes, place on to warmed plates, spoon around beets, scatter over the walnuts and blue cheese. Drizzle over the tamarillo syrup.