Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Let the puff pastry rest for 5–10 minutes if still chilly to make it flexible.

On a lightly floured surface, roll the puff pastry into a 12×10-inch rectangle.

In a small bowl, mix the cheeses, minced garlic, rosemary, and a pinch of salt and pepper, then drizzle with olive oil.

Scatter the cheese mixture evenly across the pastry, leaving a 1-inch border.

Fold the 1-inch border over the cheese for a rustic fold, crimping with a fork.

Alternatively, fold the pastry into a turnover or leave it open as a tart.

Brush the pastry with the beaten egg for shine and sprinkle with extra rosemary and flaky sea salt.

Bake for 15–20 minutes until the pastry is puffed and golden and the cheese is bubbling.

Allow to cool for 3–5 minutes, then slice and serve with optional fig jam or honey.