The last Figs of Summer

No more mellons, no more peaches - instead I found butternut squash and chanterelles at the market in Malaucène this morning. The wine harvest has started and I have just plucked the last figs off my tree. It's official: summer is over even though the temperatures suggest otherwise.
So I wanted to have one last fig tart and found a recipe for a savory one. To put it in a nutshell: this is a triple YUM!! A keeper!!

Recipe found in "Tartes de grand-mère salées et sucrées", editions ESI, Paris 2010

All you need is a roll of puff pastry, 130 gr fresh goat cheese, about half a kilo of figs, two hefty pinches of Herbes de Provence, some freshly ground black pepper, a generous handful of pine nuts, a sprinkle if olive oil and some serioulsy good parma or serrano ham.
Unroll the pastry and fit into a tart dish. Spread the fresh goat cheese on the bottom of the tart, place the halved figs on top, sprinkle with Herbes de Provence, a few rounds of the pepper mill and the pine nuts. Dribble a few drops of olive oil onto the figs and bake at 200C/400F for 30 minutes. Let cool down a bit and arrange very finely sliced ham on top. Even better with a nice cool glass of Rosé.