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