Preheat your oven to 220°C.

Open out your sheet of puff pastry, but do not roll it out. Using a saucer or side plate as a template, cut two large or four smaller rounds out of the pastry to make your tart base. Using a glass or smaller saucer as a guide, score an inner circle in the pastry leaving a border of 1-1½ cm all the way around – do not cut all the way through the pastry.

Slice the figs and brie into equal-sized slices and fan them all around the inner circle of the tart, alternating between slices of fig and brie. Drizzle the tart with Olive Oil and a sprinkle of Sea Salt.

Whisk the egg and milk together and, using a pastry brush, lightly glaze the rim of the tart, taking care not to let the mixture run down the sides as this will prevent the pastry from puffing up.

Bake in a very hot oven for 10-15 minutes until puffed and very golden brown. Place on individual serving plates, drizzle with Vino Cotta and serve with fresh greens, such as rocket or radicchio.

Tips: If you can’t find Vino Cotta, place balsamic vinegar in a small saucepan, bring to a boil and simmer until reduced by half.

Do not place the tarts in the oven before it has reached 220°C, as they will not puff up nicely.