Fig, Watercress and Prosciutto Tarts

·         1 sheet frozen ready rolled puff pastry

·         1 egg, slightly whisked

·         2 tbsp hazelnut oil

·         1 tbsp red wine vinegar

·         2 tsp honey

·         1 tsp Dijon mustard

·         6 slices prosciutto, coarsely torn

·         6 figs, cut into wedges

·         ¼ bunch watercress, sprigs picked

·         50g baby rocket leaves

·         100g goats curd/ feta

·         2 tbsp toasted hazelnuts, coarsely chopped

1.       Preheat oven to 220c. Line an oven tray with baking paper. Cut the pastry into ¼ ‘s and place onto the lined tray, use a small sharp knife to gently score a 1cm boarder around the edge of each square, use a fork to prick inside the pastry boarder, lightly brush with egg. Bake in preheated oven for 12 minutes or until pastry is well puffed and golden. Remove from the oven and set aside to cool slightly. Use the back of the fork to press down the centre of the square.

2.       Meanwhile, combine the oil, vinegar, honey and mustard into a screw top jar and shake well until combined. Season with salt and pepper.

3.       Loosely wrap a strip of prosciutto around each fig wedge. Place the watercress and rocket into a large bowl. Drizzle with half the dressing and gently toss to combine. Divide the leaves among each pastry case, top with figs and a dollop of goats curd or feta. Drizzle the remaining dressing and sprinkle with hazelnuts.