Line a large baking sheet with parchment paper and reserve. On a floured surface, roll the puff pastry into a 9 by 12-inch rectangle, about ¼-inch thick, and transfer to the baking sheet.
Arrange the figs, cut side up, all over the puff pastry, leaving a ½-inch border. Then, top with the crumbed blue cheese, pine nuts and rosemary. Make a border by gently folding over the ½-inch pastry on the sides.
Drizzle the figs with olive oil and sprinkle some sea salt. Don't go too crazy, as the blue cheese is already salty enough!
Then, brush the edges with egg wash and bring the tart to the preheated oven. Bake until golden and puffed, about 25-30 minutes.
Drizzle with honey, garnish with more rosemary (if desired) and serve warm or at room temperature.
Recipe by Olivia's Cuisine at http://www.oliviascuisine.com/blue-cheese-fig-tart/