A light puff pastry tart, layered with homemade fig chutney and finished with buffalo mozzarella and fresh basil leaves.
Pre heat the oven to 190'C.
Place the sheet of puff pastry between two baking trays and place in the oven for 20 minutes.
After 20 minutes, remove the pastry from the oven and allow to cool. As soon as the pastry is cool, cut it into 6cm squares.
Slice the mozzarella into thin slices. Finely dice the garlic and roughly chop the basil. Leave some basil leaves whole for garnish.
Remove the stalks from the figs and finely dice them. Finely dice the shallots.
Place the oil in a large stainless steel pan and add the shallots. Cook the shallots until they turn transparent. At this point add the figs and turn down the heat. After three minutes the figs will start to break down. At this point, add the sugar and allow it to melt. When the sugar has melted add the balsamic vinegar and cook for a further 3 minutes.
Add a little bit of water if the chutney is too dry.
Remove from the heat and allow it to cool.
Whisk together the balsamic vinegar and the olive oil. Set aside ready for plating.
Turn your oven onto grill function.
Spread the chutney onto the puff pastry. On top of the chutney, sprinkle on your basil and the chopped garlic. Layer your mozzarella on top and sprinkle over the salt and pepper. Finish them with a drizzle of olive oil.
Bake them under the grill until the mozzarella is golden brown.
Place the tartlet on a plate, finish it with some fresh basil leaves and a drizzle of the balsamic vinaigrette.
«Always use buffalo mozzarella. It is slightly more expensive but it has a much better flavour.»