Some one in here once told me they had access to FIGS and I just saw this and thought it looked yummy.  No reason it couldnt be done in a camp oven.  If figs didnt cost an arm and a leg around here I would try it.  I often have ONE in season as my shopping treat, of course Sparky doesnt eat them   arent I lucky.  As a child we had a small tree but it didnt stand the passing of time.



Ingredients of Christmas Fig and three cheese tart
6 figs
2 tbs brown sugar
1 tbs balsamic vinegar
1 sheet frozen butter puff pastry, thawed, halved
100g soft goat's cheese, crumbled
100g grated mozzarella
100g grated cheddar
4 slices prosciutto
Rocket leaves, to serve

Description of Christmas Fig and three cheese tart
Preheat the oven to 180°C. Line a baking tray with baking paper. Place the figs in a small baking dish. Sprinkle with the brown sugar, balsamic vinegar and 2 tablespoons of water, then roast in the oven for 15 minutes. Remove from the oven and set aside to cool.

While the figs are cooling, place the pastry sheets on the prepared baking tray. Lay another piece of baking paper on top, then cover with a second baking tray to weigh the pastry down. Bake in the oven for 15 minutes or until light golden. Set aside to cool slightly.

Place the goat's cheese, mozzarella and cheddar in a bowl. Season well with sea salt and freshly ground black pepper. Sprinkle the cheese mixture over the pastry sheets, leaving a 1cm border. Return to the oven for a further 10 minutes or until the cheese is melted and golden.

Tear the prosciutto slices into bite-sized pieces and tear the cooled figs in half, reserving the pan juices. Top each cheese tart with half the prosciutto and figs, then top with some rocket leaves. Drizzle with the pan juices from the figs and serve