|240 g||ricotta cheese|
|125 g||LANCEWOOD® Mascarpone Cheese|
|150 g||gorgonzola cheese — crumbled|
|12||parma ham — slices|
|1||eggs — beaten|
|2||Goldcrest Pure Honey|
Preheat the oven to 210ºC.
Cut the puff pastry into 2 rectangles. Using a sharp knife, score a 2cm border around the edges of the tart. Prick the base with the tines of a fork. Place the tarts on a lined baking tray.
Cut the figs into slices. In a bowl mix together the ricotta, mascarpone, gorgonzola and thyme. Spoon mixture over the base of the tarts.
Scatter the figs over cheese mixture and sprinkle with sugar. Brush the sides of the tarts with beaten egg.
Bake tarts for 20 minutes or until the pastry is golden. Remove from oven, top with slices of Parma ham, and drizzle with the honey.