Tarte tatin with black figs, Modena basil vinegar and goat cheese

For the figs:
Peel the figs and cut them in half lengthwise.
Pour the sugar into a tatin mold (or a pan suitable for baking in the oven) with a few drops of water. Let it caramelize until you get a light caramel. Remove from the heat, add the balsamic vinegar and the butter cut into pieces. Mix with a wooden spoon until the mixture is smooth and homogeneous.
Arrange the figs neatly in the caramel and leave them to candy over low heat for about 5 minutes.

For the pastry:
Roll out the puff pastry to a thickness of about 2 mm and cut out a disk that is about 2–3 cm larger than the pan. Place it on top of the figs, gently tucking the edges in.

Bake in a preheated static oven at 180°C for about 25 minutes, until the pastry is golden and crispy.

Plating:
Let it cool, then gently turn it over onto a serving plate. Serve the tatin with a quenelle of fresh goat cheese and garnish with toasted pine nuts.

And here is a tarte tatin that plays with sweetness and acidity, perfect served warm as a gourmet appetizer or as an original end to a meal. Goat cheese and balsamic vinegar enhance the natural sweetness of the figs for a surprising and delicious balance.

Enjoy your meal!