2 pieces puff pastry, approx 20 x 20 cm each
1 egg yolk
1 tbsp milk
1/3 cup olive paste or tapenade
200 g feta
1 tbsp baby capers, soaked and chopped if necessary
1 tbsp chopped thyme and rosemary
4 figs, cut into quarters
8 slices prosciutto
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat oven to 200°C.
Place puff pastry sheets on a lined baking tray. Mix egg yolk with milk to make egg wash. Brush an egg wash border around the edges of the pastry.
Spread tapenade or olive paste over pastry leaving a 1 cm edge free. Crumble feta over olive paste, scatter capers and herbs over the top.
Arrange figs on top of other ingredients.
Fold over 1 cm of the edge to form a lip, brush edge with egg wash.
Cook in the preheated oven for 15–18 minutes, until pastry is cooked and golden brown.
Lay prosciutto slices over the top of the slice.
Cut into portions as preferred for an appetiser or entree.