Tatin of Figs with Ham
By Menthe Poivrée
- - 12 fresh figs
- - 1 roll of puff pastry
- - 6 slices of ham
- - 2 tablespoons balsamic vinegar
- - 1 1/2 tbsp butter for the mold
- - Pepper
Level of difficulty Easy
Preparation time 10mins
Cooking time 45mins
Cost Budget Friendly
- Preheat oven to 350 ° F
- Rinse and dry figs. Cut them in half lengthwise.
- Heat oil in large skillet and put in the figs for 3 min., Skin side on top. Give a grind of pepper.
- Then remove the figs gently with a slotted spoon. reserve.
- Pour vinegar into the pan and stir over low heat until the liquid thickens like syrup. Remove from heat.
- Butter a cake pan. Pour the syrup into the mold. Arrange the figs on top, skin side up. Cover with the dough and push the edges within the mold. Bake for 35 min.
- Remove from oven, let the pie cool, then flip it on a platter.
- Top with ham slices and serve immediately.
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Chef Tips and Tricks
This French classic gets turned upside-down with tangy, caramelized cherry tomatoes!
- Bread, in chunks
- Grated Parmesan
- 1 Egg
- Salt and pepper
- Italian Seasoning
- 1 Cup of milk
- Balsamic vinegar
- Cherry Tomatoes
- In a bowl, mix together the bread chunks, grated Parmesan, egg, salt, pepper, Italian Seasoning, and cup of milk.
- In a pot, combine the sugar and Balsamic vinegar. Bring to a boil until it has reduced (it should be a little thicker).
- Slice the cherry tomatoes in half, and place them in a single layer in a baking dish.
- Cover the tomatoes with the reduced vinegar and a layer of Prosciutto.
- Cover everything in a layer of the bread mixture, and cook at 350°F for 20 minutes.
- Remove from oven, flip upside-down... and enjoy!