Lavender and Fig Tart with Goat Cheese Cream

• 3 Tbs. agave nectar
• 2 tsp. aged balsamic vinegar, or more to taste
• 3/4 tsp. dried or fresh culinary lavender, divided, plus lavender buds for garnish, optional
• 1 8-oz. sheet frozen puff pastry, thawed
• 3/4 cup plus 2 tsp. heavy whipping cream, chilled, divided
• 1/2 cup soft goat cheese
• 2 tbs. confectioners sugar
• 1 pt. fresh figs (about 12 oz.) or 13 large figs, stemmed and quartered (2 1/2 cups)

1. Combine agave nectar, balsamic vinegar, and 1/2 tsp.
2. lavender in small bowl; set aside.
3. Preheat oven to 400F.
4. Line baking sheet with parchment paper.
5. Chill bowl of electric mixer in freezer.
6. Roll puff pastry into 13- x 9-inch rectangle on floured work surface.
7. Transfer to prepared baking sheet.
8. Mark 3/4-inch border around edges with paring knife, being careful not to cut through.
9. Brush border with 2 tsp.
10. heavy whipping cream, and sprinkle with remaining 1/4 tsp.
11. lavender.
12. Bake 20 to 22 minutes, or until golden, puffed, and flaky.
13. Cool 3 to 5 minutes, then re-score original border lines.
14. Flatten center of pastry by gently pressing with wide spatula; outer edge of pastry should remain intact and puffy.
15. Cool on wire rack.
16. Meanwhile, fit electric mixer with whisk attachment and place goat cheese in chilled mixer bowl.
17. Add confectioners sugar and 2 Tbs.
18. heavy whipping cream.
19. Beat on medium speed 2 minutes, until mixture is well combined, and goat cheese is softened.
20. Pour in remaining 10 Tbs.
21. cream; increase to medium-high speed, and beat 2 minutes, or until medium peaks form.
22. Spread goat cheese mixture to cover center of pastry, and top with fresh figs.
23. Drizzle balsamic-agave mixture over figs just before serving.
24. Garnish with lavender buds, if using.

nectar, aged balsamic vinegar, culinary lavender, pastry, heavy whipping cream, goat cheese, confectioners sugar, fresh figs

Taken from www.vegetariantimes.com/recipe/lavender-and-fig-tart-with-goat-cheese-cream/ (may not work)