Fig tarte tatin

Method

1. Preheat oven to 190C/Gas 5.

2. Roll out the pastry thinly and cut 4 circles slightly larger than the compartments of a 4- cup Yorkshire pudding (or similar) tray. Perforate all over with a fork and chill until ready to use.

3. Put the sugar in a saucepan with just enough water to dissolve it. Bring the mixture to the boil and cook until a nut-brown caramel forms, then remove from the heat and stir in the vinegar and thyme. Be careful, as the hot sugar may spit a little. Pour the caramel into the Yorkshire pudding tray.

4. Cut the figs in half lengthwise and place 4 halves cut-side down in the tray. Top with the pastry circles, tucking in the edges, place on an oven tray and cook for about 20 minutes, until the pastry is puffed up and golden.

5. Remove from the oven, leave for a few minutes before inverting onto a flat plate. Serve topped with rocket, Serrano ham and shaved Manchego, drizzle with olive oil and season with freshly ground black pepper.

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Ingredients

1 x 500g sheet Puff pastry
4 tbsp caster sugar
2 tbsp red vinegar
1 tbsp Thyme, chopped
8 Figs
40g rocket leaves
4-8 slices Serrano ham
40g Manchego cheese, shaved
Olive oil
black pepper

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