Serves 4

• 1 x 400g roll puff pastry, defrosted
• 8 figs
• 240g ricotta cheese
• 125g mascarpone
• 150g gorgonzola cheese, crumbled
• 1 tbsp fresh thyme
• 2 tbsp sugar
• 12 slices Parma ham
• 1 egg, beaten
• 2 tbsp honey

1 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.
2 Cut the figs into slices. In a bowl mix together the ricotta, mascarpone, gorgonzola and thyme. Spoon mixture over the base of the tarts.
3 Scatter the figs over cheese mixture and sprinkle with sugar. Brush the sides of the tarts with beaten egg.
4 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.

Text and image: Fairlady