Fig and Goat’s Cheese Slice
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.
