Fig & Brie tarts

Preheat the oven to 200ºC, gas mark . Line 2 large baking sheets with parchment. Slice the figs into 24 slices; cut the Brie into thin slices roughly the same length as the figs.

Sprinkle some thyme leaves on the parchment where each tart will be, making sure they are spaced apart. Drizzle a little honey (about ¼ tsp) over the thyme; sprinkle with sea salt flakes and black pepper. Put a couple of slices of fig on top of the thyme and honey, then a couple of slices of Brie over the figs.

Cut the puff pastry into squares about 7x7cm. Lay on top of the figs and Brie (the pastry should just cover the filling). Prick a couple of times with a fork, then bake for about 18-20 minutes until golden and risen. Cool on the sheets for 3-4 minutes, then use a spatula to lift them off the parchment and flip, fig-side up, onto a board or platter. Serve warm or at room temperature.