Fig Phyllo Pie

There are few things as lusciously sweet as perfectly ripe and juicy figs. This elegant appetizer, worthy of a dinner party, belies how simple it is to put together. The flaky texture of the phyllo pastry and the pretty, delicate zucchini flowers are a perfect foil for sweet figs and syrupy balsamic. Make sure you keep a damp cloth close to prevent the phyllo from drying out.

Pair with L’Ormarins Blanc de Blancs 2012, a crisp South African sparkling wine.

Serves: 4

Ingredients

6 Phyllo sheets
6 tablespoons butter, melted
6 ripe figs, quartered
1 cup sour cream
1/2 cup milk
2 eggs
6 zucchini flowers, optional
salt & pepper, to taste
Balsamic vinegar, to drizzle

Directions

Preheat the oven to 400°F. Cover phyllo pastry with damp paper towels to prevent drying. Melt the butter. Grease a 4¼ x 13¾ -inch quiche tin. Place 2 sheets of defrosted phyllo on the bottom of tin and brush with melted butter. Cover with 2 more sheets of phyllo and brush with butter. Place the last couple of sheets, starting from the middle and brush with butter. Fold the overhanging edges loosely inside. Bake for about 10 min.

Whisk together sour cream, milk, eggs, salt & pepper. Pour over the baked crust. Place zucchini flowers on the mixture. Bake about 15 min., or until puffed and golden.

Remove the quiche from the oven and let cool slightly. Top with figs and a drizzle of balsamic vinegar.

Chef Garima, an investment-banker turned baker-chef is the founder & CEO of breakingbread.co , an events & catering company. She is an alumni of Le Cordon Bleu, Paris & has been featured as Top 15 in reality television show- MasterChef. Chef Garima is a culinary innovator who speaks in various institutions, globally about smart & efficient ways to use food as an eradicator of health issues, poverty & induce employment.