Unbleached flour for dusting
1 sheet (half of a 17.3 oz. package of puff pastry); thawed overnight in refrigerator
4 oz. fresh goat cheese,softened
1/4 cup honey (preferably dark)
8 ripe fresh figs, stemmed and quartered lengthwise
1/2 tsp. finely chopped rosemary
balsamic glaze (optional)
Position rack in center of oven. Heat oven to 475º F.
Lightly dust a sheet of parchment paper with flour.
Unfold the puff pastry, place on top of parchment and lightly dust with flour.
Roll out the puff pastry to a 10" square. Prick all over with fork at 1/2" intervals.
Make a 3/4"border around edges of pastry by pressing the edge of a ruler into pastry to mark. Fold the pastry over at the markings to make a double thick rim (I just used my finger to do this).
Transfer the pastry on the parchment to a rimmed baking sheet. (Or you can put the pastry in a tart pan and bake it in that).
(The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator.) Bake until center is golden and brown, about 8 minutes.
Meanwhile; in a medium bowl combine the goat cheese and 2 Tbl. honey.
Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese,sprinkle with rosemary,if using, and 1/8tsp. salt. Bake until the rim of the pastry is golden brown,about 7 minutes.
Drizzle with remaining honey and balsamic glaze,in a spiraling pattern. Cool for 15 min before slicing and serving.