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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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!
