Puff pastry, with caramelised fresh figs cooked in one pan.
- 100 g tofu
- 1/2 tsp vanilla essence
- 1 tablespoon sugar
- 50 g butter
- 50 g sugar
- 1/2 teaspoon vanilla essence (again)!
- 3-6 fresh figs (sliced into 2-4 pieces)
- 1 ready rolled puff pastry sheet (gluten free if required)
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Mash your tofu, then add the vanilla and sugar and mix in well. Set aside.
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In an ovenproof frying pan or skillet, melt the butter and sugar, then add in 1/2 teaspoon vanilla.
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Stir, watching continuously until it starts to thicken and become a golden caramel colour. Turn off the heat.
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Carefully (it's hot) arrange your figs (cut side down for the ends) in the pan.
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Spoon your tofu mix over the figs.
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Cut your puff pastry into a rough circle (or square if your skillet is square) 1-2cm bigger than your pan and lay it over the pan.
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Tuck the edges of the pastry inside the pan, so everything is hidden under the pastry.
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Using a fork, gently prick the pastry all over several times. Roughly brush with some milk (to make the pastry brown).
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Place the whole pan in the oven on Gas Mark 6 (400f / 200c) for 20-25 minutes (the pastry should be golden, crispy and puffed).
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Using oven gloves, remove the pan from the oven and set aside for 10 minutes (leave the oven gloves over the handle to remind you it is HOT)!
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Grab a plate and a palette knife. Carefully ease the knife around the edge of the pan to loosen the pastry. Put the plate over the pan (holding onto it), then (still using the oven glove), turn the pan upside down so the fig tart ends up on the plate pastry side down. Give the pan a little shake to make sure everything is out, then remove the pan.
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Marvel at your fig arrangement and the delicious caramel looking pastry! Slice and serve!
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Enjoy!
