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1
Roll out pastry with a floured rolling pin on a lightly floured surface into a 15- by 12-inch rectangle (3/4 inch thick) and trim edges.
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2
Halve pastry lengthwise with a pastry wheel or large knife to form 2 (15- by 6-inch) strips.
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3
Cut each strip crosswise into 7 equal rectangles (for a total of 14).
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4
Arrange rectangles in 1 layer on 2 large baking sheets and chill 20 minutes.
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5
Preheat oven to 400F.
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6
While pastry is chilling, trim and chop 4 figs and stir together with mascarpone, ginger, sugar, and vanilla.
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7
Chill filling, covered.
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8
Cover pastry rectangles on 1 baking sheet with an inverted large metal cooling rack to lightly weight them, then bake in upper third of oven until golden and cooked through, 15 to 18 minutes.
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9
Remove rack carefully and transfer baked pastry to another rack to cool completely.
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10
Bake remaining rectangles, weighted with rack (make sure it's cooled), in same manner.
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11
While pastry is baking, cut remaining figs lengthwise into 1/4-inch-thick slices.
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12
Spread filling over 7 pastry rectangles and top with half of sliced figs, overlapping them.
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13
Dust with confectioners sugar.
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14
Cover figs with remaining pastry rectangles and top with remaining figs, overlapping them.
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15
Dust with confectioners sugar.
