1 roll of puff pastry
190 g of Roquefort
2 tbsp of crushed hazelnuts
10 purple basil leaves
1 tbsp of honey
1 egg yolk
Freshly ground pepper
Preheat the oven to 180 ° C.
Spread the dough on a baking sheet lined with baking paper and prick with a fork.
Distribute the crumbled Roquefort over the entire surface of the dough, leaving a 2 cm edge all around. Cut the figs into quarters and spread them over the cheese with the crushed hazelnuts.
Sprinkle with honey then brush the rim of the dough with the egg yolk mixed with a little water.
Sprinkle some pepper and bake for 12 to 15 minutes, checking that the edges of the dough do not burn.
Serve your pie right away, sprinkled with basil leaves.