Fig and Roquefort tarte tatin

Pre-heat the oven at 210°C and line a baking tray with baking paper. 

Draw two 10cm circles and cover with with apple syrup. Slice 3 figs and put them, overlapping, on the circles. Add some sliced Camembert.

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.

Take out and flip over on two plates.

Finish with crumbled Roquefort, the leaves of 5 sprigs of thyme and 1 tbsp hacked salted peanuts. 

(Developed and made by Mme S.)

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