Fig & Goat’s Cheese Slice Recipe

Fig & Goat’s Cheese Slice Recipe

The humble slice gets an upmarket makeover with this fresh and delicious version. Crack out the bubbles — fancy brunch, anyone?

Serves: 6-8

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Fig & Goat’s Cheese Slice Recipe

By: Naomi Sherman

The humble slice gets an upmarket makeover with this fresh and delicious version. Crack out the bubbles — fancy brunch, anyone? Serves: 6-8 V =R1=

Fig & Goat’s Cheese Slice Recipe

Servings

Prep time

Cook time

Recipe


Ingredients

  • 2 sheets frozen puff pastry, defrosted
  • 1 egg
  • 1 tbsp water
  • 2 tbsp balsamic glaze
  • 2 cups baby rocket leaves
  • 100g Gruyère, grated
  • 60g prosciutto
  • 4 fresh figs, quartered
  • 100g goat’s cheese
  • Salt & pepper, to taste

Method


  • Preheat oven to 200ºC and 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 then prick the pastry base all over with a fork and brush with the egg wash. Bake for 12 minutes.
  • Remove from the oven and brush the balsamic over the base while it’s still warm.
  • Scatter the rocket over the glaze, saving some for later.
  • Sprinkle the grated Gruyère 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 mins.
  • Serve with an additional drizzle of balsamic glaze. This slice is amazing when it is warm but is equally impressive when cold.
  • Note: This recipe can be easily made gluten-free by using gluten-free pastry.

  

Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!

Naomi Sherman

Naomi Sherman

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