Fig flan, beets, walnuts and blue cheese by paul jobin & herald on sunday

http://www.pauljobin.co.nz

• By foodie User aspiring chef
  More recipes by this foodie >
• Difficulty: Moderate
• Course: Entree
• Serves(num of people): four

Ingredients

4 10cm discs of puff pastry
30g Clarified butter
1 Onion, peeled & sliced thinly
2 sprigs Thyme leaves
2 tbsp Brown sugar
Salt and freshly milled pepper
4 Large figs in syrup, cut open
1cup Kari kari tamarillo vinegar
3Tbsp Sugar
4 Quartered Beetroot, roasted in tin foil with olive oil
¼ cup Walnuts, toasted & seasoned with sea salt
180g Blue cheese, crumbled

Method

Pre-heat the oven to 185oC
On a baking tray lined with non-stick paper, place the pastry discs, cover with another sheet of non-stick paper and a baking tray to weight down a little. Bake until golden, about 12-15 minutes. Cool on a wire rack. Turn the oven to 210oC

Heat a nonstick sauté pan, add the butter, onion, thyme and sugar, and cook together on a high heat for 2 minutes.
Turn the heat down to low, add in a little water and cover with a lid and continue to cook for 10 minutes until the onions are soft and caramelized.
Blitz in a food processor to create a jam texture. Spread evenly over the pastry discs
Place the opened fig on top of the onion jam and place back onto the roasting tray

Meanwhile, reduce the kari kari tamarillo vinegar and sugar to a glaze, keep warm
Flash the fig flans through the oven for 2 minutes, place onto warmed plates, spoon around beets, scatter over the walnuts and blue cheese. Drizzle over the tamarillo syrup