Fig and Goat’s Cheese Slice

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Recipe by Naomi Sherman

The humble slice gets an upmarket makeover with this fresh and delicious version
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The first of the fresh season’s figs are starting to show themselves and I can’t wait to get my hands on some to make this incredibly easy, yet show-stoppingly good, slice
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Originally created for Eat Well Magazine, I’ve been dying to share it with you all
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Get out the bubbles. Fancy brunch, anyone?

Ingredients

  • 2 sheets frozen puff pastry, defrosted

  • 1 egg, plus 1 tbsp water

  • 2 tbsp balsamic glaze

  • 2 cups baby rocket leaves

  • 100 g gruyere cheese, grated

  • 60 g prosciutto

  • 4 fresh figs, quartered

  • 100 g goats cheese

  • Salt & pepper, to taste

Directions

  • Preheat oven to 200°C
  • Line a large baking tray with baking paper
  • Lay your puff pastry sheets out, joining to create a large rectangle to match your tray.
  • Fold the edges over and press with a fork to create a border.
  • Beat the egg and water together.
  • Prick the base all over with a fork and brush with egg wash.
  • Bake for 12 minutes.
  • Remove from over and brush balsamic over the base while still warm.
  • Scatter the rocket over the glaze, retaining some for later.
  • Sprinkle the grated gruyere evenly over the rocket and then top with swirls of prosciutto.
  • Nestle the fig quarters in and around the toppings and then dot chunks of the goat’s cheese on top.
  • Tuck the leftover rocket fronds in on top, season to taste and bake for 15 minutes.
  • This slice is amazing when it is warm but is equally impressive when cold.
  • Serve with an additional drizzle of balsamic glaze.