400 g roll of frozen puff pastry, defrosted
200 g semi hard goat cheese, grated
200 g goat feta, crumbled
6-8 figs, quartered
1 small red onion, thinly sliced
100 g prosciutto, sliced into ribbons
1 egg, lightly whisked with a fork
Preheat the oven to 200 ºC.
Place the defrosted puff pastry onto a nonstick baking tray and unroll. Use the back of a knife to carefully score a 3-4 mm border around the edge of the pastry.
Sprinkle half of the grated goat’s cheese onto the pastry inside the border. Layer the figs, feta and onions onto the pastry inside the border and then season with salt and pepper.
Use a pastry brush to brush the border of the pastry with the beaten egg mixture, then top the border with the remaining grated cheese. Bake the tart for 25-30 minutes until the pastry is golden brown. Allow the pastry to cool, then top with prosciutto ribbons and serve.