Allow puff pastry to thaw slightly at room temperature for 10–15 minutes, keeping it cold. Cut even strips matching the height of the rings. Butter the ring molds and line them with the pastry, overlapping the ends slightly. Place a smaller ring in the center to maintain shape. Bake for 12–15 minutes at 405°F (207°C), until golden brown. Remove molds and let cool completely.
Step 2
Toast hazelnuts on a baking sheet until golden and fragrant (8–10 minutes). Cool completely, then roughly crush to achieve varied texture.
Step 3
Line a baking sheet with parchment paper.Cut figs in halves or quarters. Warm honey slightly and drizzle over figs. Roast for about 10 minutes at 350°F (175°C), then allow to cool.
Step 4
In a food processor, blend feta, cream cheese, and Greek yogurt until smooth. Add 1–2 tbsp olive oil at the end. Season with salt and black pepper. Pass through a fine strainer for an extra-smooth texture. Refrigerate until ready to use.
Step 5
In a bowl, lightly dress micro greens with 1 tbsp olive oil and lemon juice. Gently toss with a small amount of crushed toasted hazelnuts.
Step 6
Place the puff pastry ring in the center of the plate and fill with whipped feta. Drizzle olive oil over the feta. Top with a small nest of micro greens and arrange honey-roasted figs on top. Finish with a light drizzle of olive oil around the plate and sprinkle with remaining crushed hazelnuts.
