Fig and Goat Cheese Tart with Rosemary and Honey

• Preheat the oven to 180-200 °C or according to the pastry instructions on the packet.
• Melt the butter in a pan. Brush the sides of an oven-proof frying pan with the butter and pour the rest into a small bowl.
• Brush each pastry sheet individually with melted butter and place in the oven-proof pan, at different angles. There should be 6-7 layers, with generous overhanging edges.
• Mix the fig mustard with the crème fraîche and season with salt and pepper.
• Spread the crème fraîche mixture evenly over the pastry base. Cut the figs and goat's cheese into thin slices and arrange them fanned out in the dish.
• Wipe off the rosemary, chop finely and spread over the cheese and figs.
• Fold in the overhanging edges of the pastry and brush with the remaining butter.
• Finally, drizzle a little honey on top.
• Bake in the preheated oven for about 20-25 minutes until the pastry is golden-brown around the edges.

Tip:

Parma ham goes wonderfully as a side to this dish or if you like, you can shred the ham slices, spread them on the tart and bake them as well.

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