Fig and Almond Thin Tart, Vanilla Olive Oil


  • 4 sheets of Filo pastry
  • 100 grams of clarified butter
  • 12 fresh figs

Almond cream
  • 50 grams of sugar
  • 50 grams of almond powder
  • 50 grams of softened butter
  • 60 grams of egg (about 1 large egg)

Vanilla olive oil
  • ½ liter of highly fruity olive oil
  • 2 vanilla pods


Preparation of vanilla olive oil

Pour the olive oil into a tightly sealed bottle. Cut the vanilla pods in half lengthwise, then into quarters crosswise. Scrape the pods and add both the pods and the seeds to the olive oil. Seal the bottle and let it marinate for at least 2 hours, or even a few weeks.

Preparation of almond cream

Mix the softened butter with the sugar. Add the egg and mix until you have a smooth paste. Finish by adding the almond powder. Chill in the refrigerator.
Take a sheet of Filo pastry, brush half of it lengthwise with clarified butter. Fold it in half lengthwise and brush it again with clarified butter. Fold it twice more to form a rectangle. Repeat this process with the remaining 3 sheets.

Place the Filo pastry rectangles on a baking sheet and place a portion of almond cream in the center of each one. Arrange fig quarters on top of the almond cream.

Bake for 8 minutes in a preheated oven at 200°C (392°F).

Preparation of the coulis

Blend the remaining figs with a little water and the vanilla olive oil.
Serve your tart while still warm, with the coulis and a drizzle of vanilla olive oil.

The result


Philippe Laruelle

A route with prestigious references :
• Culinary schools and professional
training with famous French Chefs such as Christian WILLER (Le Martinez-Cannes), Emilie JUNG (Le Crocodile-Strasbourg), Joël ROBUCHON
(PARIS) , Alain Ducasse (Monaco) and in the French Ministry of Education, as the Minister’s special
cooking Chef.
• Elected ‘Maître Cuisinier de France’ at the age of 29 and today
member of the executive board of this association.
• Finalist at the MOF 2004 (Meilleur Ouvrier de France)
• Active involvement in international culinary associations such as ‘Le
Club Prosper Montagné’ or ‘les Disciples d’Escoffier’.
• Referent cooking Chef at the French culinary school ‘Collège Culinaire
de France’.

In 1995, Philippe Laruelle overtook the family restaurant “ Auberge du Val Joli” and developped an hotel, a gourmet restaurant and a cooking school as well.

In April 2016, he was appointed at de Buyer as a Cooking Chef, Cooking Trainer and Demonstrator and is strongly involved in product development.

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