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1
Preheat the oven to 375 degrees F.
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2
Using a small ring mold just a little bit larger than the size of the figs, cut the pastry into 40 individual portions.
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3
Line up the puff pastry pieces on a baking sheet.
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4
Slice off the base end of the figs.
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5
Arrange a fig base in the center of each puff pastry round and reserve the remaining fig tops.
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6
In a small bowl, beat the eggs with a fork to make an egg wash. Brush the pastry with the egg wash and sprinkle with 1 tablespoon of the sugar.
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7
Bake until the puff pastry is crisp and golden brown, approximately 10 to 12 minutes.
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8
Remove the tarts from the oven and immediately put a teaspoon of goat cheese into the center of each tart to soften.
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9
Remove the stems from the fig tops.
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10
Cut the figs and strawberries into small slices, put them into a medium saucepan, and sprinkle with the remaining tablespoon of sugar.
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11
Cut the vanilla bean in half lengthwise.
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12
Using the back of a paring knife, scrape the seeds out of each half of the vanilla bean and add the seeds and the vanilla bean to the fig and strawberry mixture.
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13
Add the vinegar and clove.
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14
Put the pan over medium-low heat and cook until the fruit is warmed through.
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15
Remove the vanilla bean and discard.
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16
Arrange the tarts on serving platters and spoon a small amount of warm fruit compote over each tart.
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17
Garnish with micro greens and serve.
