Ingredients:

  • 150g soft goat cheese (chèvre)
  • 100g high-quality fig jam
  • 4 slices Prosciutto di Parma, torn into ribbons
  • 1 tsp fresh thyme leaves
  • 270g all-butter puff pastry, chilled
  • 1 large egg, beaten
  • 1 tbsp sea salt flakes
  • 2 tbsp honey

Instructions:

  1. Preheat the oven to 200°C and line a large baking sheet with parchment paper.
  2. Unroll the 270g chilled puff pastry onto a cold surface.
  3. Cut the pastry into 8 equal rectangles. Work quickly until the dough feels slightly stiff.
  4. Score a 1cm border around each rectangle with a knife, taking care not to cut all the way through.
  5. Spread 12.5g of fig jam (about a teaspoon) within the scored border of each piece.
  6. Crumble approximately 18g of goat cheese over the jam layer.
  7. Drape the prosciutto ribbons over the cheese until the surface is lightly covered.
  8. Brush the borders with the beaten egg and sprinkle with fresh thyme and sea salt flakes.
  9. Bake for 15 minutes until the pastry is puffed and deep golden brown.
  10. Drizzle the 2 tbsp of honey over the hot pastries immediately after removing them from the oven.