Shallot, Fig & Brie Flip Tart

1. Let your puff pastry thaw in the fridge for 2 to 3 hours.
2. Preheat oven to 400 degrees.
3. Cover a baking sheet with parchment paper. Gently spread out your fig jam, making a medium rectangle. Next add your mustard and spread it over top.
4. Lay your sliced shallots down, covering all the jam mix. Then place your sliced brie down, trying to evenly disperse them.
5. Take your puff pastry and lay it over your set fillings. Roll out lightly first, if need be, so that it is just slightly larger than the rectangle you made. Crimp the edges to seal to the parchment and brush with egg wash.
6. Bake for 20 to 25 minutes, until golden brown.
7. Remove from oven and let cool slightly.
8. Place a large cutting board over your sheet tray and flip so that the parchment is right side up. Gently remove the parchment and you’ll have a beautiful tart!
9. Lay pieces of prosciutto over top and then slice into 9 or 12 pieces.
10. Serve and enjoy!