Goat Cheese & Fig Tart

Step 1: Position a rack in the center of the oven and heat the oven to 475°F.

Step 2: Lightly dust a sheet of parchment with flour.

Step 3: Unfold the thawed puff pastry, place on top of the parchment, and lightly dust with flour. Roll out the pastry to a 10-inch square. Prick all over with a fork at 1/2-inch intervals. Make a 3/4-inch border on all sides by pressing the edge of a ruler into the pastry to mark it. Fold the pastry over at the markings to make a double-thick rim. Transfer the pastry on the parchment to a rimmed baking sheet. (The pastry can be prepared up to this point a few hours ahead and kept in the refrigerator).

Step 4: Bake until the center is golden-brown and puffed, about 8 minutes.

Step 5: Meanwhile, combine the goat cheese and 2 tablespoons of the honey in a medium bowl. Spread the cheese mixture inside the border of the puff pastry. Arrange the figs on the cheese. Sprinkle with the rosemary and salt. Bake until the rim of the pastry is golden-brown, about 7 minutes.

Step 6: Drizzle with the remaining 2 tablespoons of honey and cool for about 15 minutes before slicing and serving.