FRESH FIG TARTLETS

I don’t think any foodie knows true fear until they stand between a Lebanese, Italian or Turk and a ripe fig tree. This fear is maddened if the person with the fig fetish is living outside their home country. It’s food enthusiasm at it’s finest. I have seen offenders passionately devour up to ten figs in one minute…though I really can’t blame them. There is nothing that could possibly parallel eating fresh figs from the vine, whilst basking in the Mediterranean sun.

Quite simply, figs are fabulous. Surely the numerous mentions on the fig tree in the bible confirm this. In fact, it was the third tree to be mentioned, following closely behind the Tree of Life and the Tree of Knowledge. A soft flavor, interesting texture, that matches brilliantly with common Mediterranean staples (prosciutto and other Italian cured hams, soft Italian cheeses, rocket and radicchio). I love this recipe because it really showcases the fig. Whilst they are great ingredients in salads, sometimes I feel such recipes don’t do the fig justice. So go on…let the fig shine!

Captive companions: Rita, my new Lebanese/Australian girlfriend

Captive location: Poolside at a Singapore barbeque, with a good contingent of Lebanese

Captivating comment: “I looovve figs”

Captive drop: A glass of Arak, Lebanon’s answer to Ouzo

INGREDIENTS

Makes approx. 16 tartlets

1 sheet of puff pastry

16 figs cut into four quarters

100g of Persian feta

2 brown onions, sliced super thin

25g butter

1 teaspoon of brown sugar

1.     Pre-heat the oven to 180 degrees. Roll out puff pastry; prick all over with a folk. Cut into 16 even squares.

2.     Place in the oven for 10-15 minutes, until golden brown

3.     Meanwhile, caramelize the onions over a low to medium flame.

4.     Add small amount of onion to the top of each pastry. Follow with a ¼ teaspoon of Persian feta and then top with the fig quarter.

5.     Place back in the oven for 5 minutes to warm through or serve room temperature.