I think this may be the fancy-est dessert I have made to date.
The inspiration struck on Tuesday at the local farmers market in downtown Eugene. If you live near here and have not checked out the weekday market it is amazing. The focus is on local produce AND local food products. I tried some really beautiful rose petal jam (for the life of me I cant figure out why I did not buy a jar!), homemade shortbread, an assortment of flavored goat cheeses, and fresh figs. The figs made it home with me along with a flat of assorted berries and cherries. I will be back next week for that jam!
I was going to make a gellate or something like a rustic pie but the figs are so delicate I thought puff pastry would be a better match. I have never made puff from scratch... someday... so I used frozen squares. This way you can make this super fast!
Fig and Lavender Goat Cheese Pastries
4 fresh figs
4oz of goat cheese
Lavender- to taste
1 teaspoon honey
1/4 cup Almond meal
sugar for sprinkling
Preheat oven to 400 degrees
To make the lavender goat cheese let the cheese soften to room temperature and mix in a couple of crushed lavender buds and the teaspoon of honey. Mix it well and taste. If you want a stronger lavender flavor keep crushing and adding and tasting until you get to your desired strength. I tend to go light on the lavender giving it just a hint in the pastry...
Slice the stem off your FRESH delicious figs and slice into 4 slices.
arrange your puff pastry however you like. I made a little box by slicing off the edges andattaching them with water on a square of pastry.
Spread 1/4 of your cheese on the pastry then coat with the almond meal add the figs, a drizzle of honey, and some lavender flowers (this is optional).
Brush the exposed pastry dough with an egg wash.
Place in oven and bake for about 20 minutes or until pastry has turned golden, the goat cheese has puffed up, and the figs are juicy!