Fig and Roquefort tarte tatin Recipe

Pre-heat the oven at 210°C

Make two 10cm circle from fig slices. Drip with apple syrup. Cover with crumbled Roquefort and finish with the leaves of 5 sprigs of thyme.

Cover with 12 cm circles of puff pastry. Use a fork to make a series of holes in the pastry and brush with egg yolk,

Bake in the hot oven for 15 mins.

Serve as shown. With or without hacked salted peanuts 

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Fig and Roquefort tarte tatin Recipe