"Silly season is upon us, and I find myself inundated with requests, I absolutely want to show case the best of the season, but I also want to minimise my work load. The Vannella baby truffle Burrata are a go to for me, they speak festive decadence, no fuss and an absolute crowd pleaser! Rich and creamy with a hint of truffle - very special!" Chef Jason Roberts
Makes 8 tartlets
4x Truffle Burrata 80g tub, well drained
1 x sheet all butter Puff Pastry, 30cm square
1 Tbsp Honey, stirred with a tsp of water and the leaves of 7 thyme sprigs
3 medium Onions, peeled and finely sliced
1/2 cup Butter
1 cup Dried Figs, sliced
3 Tbsp White Balsamic (or sherry vinegar)
Sea Salt and freshly cracked Black Pepper, to taste
3 Tbsp Honey
8 Hazelnuts, roasted and finely chopped
Take the piece of puff pastry and brush one side with a thin layer of the honey and thyme mix.
Roll pastry up into a tight roll, wrap in plastic and place into refrigeration for 20 minutes or until firm.
Meanwhile, place onions into a medium-sized saucepan with butter and cook over moderate heat for 25 to 30 minutes or till onions are evenly caramelised.
Add in the sliced figs along with white balsamic, season with salt and pepper, and mix well, before removing from heat.
Remove pastry from refrigeration and cut into 8 x 2cm lengths.
Using your fingers start to compress the pastry as if to be opening up a pinch pot, open the pastry out a little before placing into a 1/2 cup muffin tray, compressing the walls of the pastry to the width of each muffin inset.
Once completed all pastry shells, fill with the caramelised onion and fig compote.
Place into an oven preheated to 210°C for 25 to 30 minutes or golden in colour.
Remove from heat and allow to cool over a cake rack for 10 to 15 minutes before topping with the drained Truffle Burrata.
Drizzle over additional honey and top with chopped hazelnuts before serving.
