A classic dish with a surprising twist! This fig tarte tatin is easy to make on the Big Green Egg and combines the sweetness of figs and caramel with the savoury flavours of bacon and feta. The result is a perfect balance between sweet and salty. Ideal as a special snack or warm starter prepared on the barbecue.
1 sheet of ready-made puff pastry of approx. 25 x 25 cm
1 egg yolk
½ EL Wasser
2 tbsp cane sugar
Garnering
100g feta
2 sprigs of parsley
Preparation method
Light the charcoal in the Big Green Egg. Place the ceramic heat shield and the stainless steel grid and heat to a temperature of 180 °C.
When the kamado has reached a temperature of about 150 °C, place the skillet (Ø 27 cm) on the grid to preheat it.
Place the walnuts in the skillet and roast them for 5-6 minutes to make the topping. Stir occasionally. Close the lid of the EGG after each time you stir. In the meantime, remove the stem ends of the figs and slice the figs in half. Set aside.
Remove the walnuts from the skillet and set aside. Pour the olive oil in the skillet. Increase the temperature of the kamado to 220°C.
Place the bacon cubes in the skillet. Fry for approx. 4 minutes; the bacon does not have to be crispy. Place the cane sugar in the skillet and leave to caramelise for 2-3 minutes; stir regularly. Pour the water into the skillet. Keep stirring until the water and the melted sugar form a syrupy caramel.
Remove the skillet from the EGG. Place on a heat-resistant surface and stir the butter through the bacon-caramel mixture. Divide the bacon cubes mixture evenly over the base of the skillet. Place the halved figs in the skillet with the cut side down.
To make the pastry base, roll out the puff pastry a little thinner so it is large enough to cover the figs in the skillet. Place the puff pastry on the figs. Prick holes in the base with a roller docker or a fork and cut away any excess pastry. Beat the egg yolk with the water. Brush the egg over the pastry and sprinkle evenly with the cane sugar. Place the skillet on the grid. Close the lid of the EGG and bake for about 20 minutes until the pastry is cooked and golden brown.
Remove the tarte tatin from the Big Green Egg and leave to cool for about 10 minutes until the caramel starts to harden, but is still warm. Make sure the caramel does not harden too much, otherwise it will be difficult to remove the tarte tatin from the skillet intact.
Place a piece of baking paper on the skillet and place a large plate or cutting board on top. Hold the plate firmly in place, then flip the tart and remove the baking paper from under the tarte tatin. Leave to cool until lukewarm or room temperature.
Crumble the feta over the tarte tatin to garnish. Scatter the walnuts over the top and garnish with the parsley.
