A quick and easy to prepare starter. You can also turn it into a light meal or lunch, simply by serving it with a green salad.

Ingredients

• 1 x 400 g roll puff pastry, defrosted
• 1 egg, lightly beaten
• 250 ml (1 C) Rhodes Ripe Fig Jam
• 125 g goat’s 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.
2. Grease the pan then line with the pastry, allow the edges to go up the sides a bit.
3. Brush the pastry with the egg and spread a thin layer of Rhodes Ripe Fig Jam over the bottom of the pastry.
4. Sprinkle the goat’s, blue or cheddar cheese over the pastry and cover with mozzarella slices.
5. Fold the pastry edges into the centre of the pan and brush the top of the pastry edges with the egg.
6. Bake in a preheated oven at 200 C for 20 – 25 minutes.
7. Remove from the oven and slide onto a serving platter.
8. Toss the rocket with olive oil and season to taste.
9. Place on top of the tart and serve immediately.