Fig Matbucha Puff Tart 辣味番茄無花果塔
It’s fig season here in California. I recently got a bag of figs from our neighbors. Freshly picked from their fig tree. This is something I didn’t have back in New York- gorgeous and great produce all year round. I also have never seen fresh fig trees just popping out here ad there until we moved here. Being exposed to so many great produce is a luxury. It is fascination, it is inspiring, and it is amazing.
This fig matbucha puff tart is something great for a weeknight dinner, also a good party dish. I almost always use store bought puff pastry- honestly because I think they make better pastry than I ever will and it saves SO MUCH TIME. Thaw the puff pastry ahead of the time and this recipe takes literally 30 minutes to make. Great to share with 2 to 3 friends for a gathering or a delicious afterwork dinner with family!
Fig Matbucha Puff Tart 辣味番茄無花果塔
Yield 3-4 people
Ingredients
Puff pastry, store bought 1 sheet
Matbucha, 125g
Tomato, thinly sliced to ¼” thickness
Fig, thinly sliced to ¼” thickness
Feta cheese, 85g
Thai basil, or regular basil works too, 15g
Red chili pepper, 1 TBS or more to taste
Pomegranate vinaigrette or date silan syrup, drizzle for garnish
Instructions
Preheat the oven to 425 F. Line a baking sheet with parchment paper.
Whip the sour cream, miso, and honey together until smooth.
On a lightly floured work space, roll out the puff pastry to a 9” x 13” rectangle. Transfer the dough to the lined baking sheet. Use a paring knife to lightly score the edge to make a ½” wide border. Do not cut through. Spread out the miso mixture inside the border. Place the asparagus slices on top of the spread. Brush on some olive oil. Bake for about 20-25 minutes. Lower the temperature to 350F in the last 5 minutes.
To serve, drizzle on some vinegerret/ honey/ or silan syrup, sprinkle on some basil leaves and enjoy!
