A quick and easy starter or light meal, you can choose any cheese you like  goats, blue or mature cheddar. This tart is reminiscent of a thin base pizza and the sweetness of the Rhodes Fig Jam will complement the flavour of any strong cheese. Best served hot straight from the oven.

Ingredients

• 1 x 400 g roll puff pastry, defrosted
• 1 egg, lightly beaten
• 250 ml (1 C) Rhodes Quality Ripe Fig Jam
• 125 g goats milk, blue cheese or mature cheddar cheese, grated or crumbled
• 125 g mozzarella cheese, thinly sliced
• 2 handfuls rocket, washed
• 30 ml (2 T) olive oil
• salt and pepper

Method

1. Roll out the puff pastry and cut into a circle slightly bigger than a tart pan. Grease the pan then line with the pastry, allow the edges to go up the sides a bit.
2. Brush the pastry with the egg and spread a thin layer of Rhodes Quality Ripe Fig Jam over the bottom of the pastry.
3. Sprinkle the goats, blue or cheddar cheese over the pastry and cover with mozzarella slices.
4. Fold the pastry edges into the centre of the pan and brush the top of the pastry edges with the egg.
5. Bake in a preheated oven at 200 C for 20 – 25 minutes.
6. Remove from the oven and slide onto a serving platter.
7. Toss the rocket with olive oil and season to taste.
8. Place on top of the tart and serve immediately.