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hagocpanna
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Preheat the oven to 220°C (200°C fan/425°F/Gas 7).
Unroll both pastry sheets and cut out two large rounds, as large as the pastry sheet will allow. With a rolling pin, roll them out slightly larger.
Slather one side of one pastry round with the jam mix and lay the other round on top. Lay them out on a tray and set aside.
Drizzle the baking tray with olive oil and sprinkle with salt and pepper and rosemary and thyme. Lay the cheese round in the middle of the tray and drape the pastry soundwich over the top, pushing down at the sides.
Cut the 'skirt' of the pastry from the edge to where the pastry meets the cheese. Do this in 12 even spaces around the cheese. Take two fringes of the pastry and twist them towards each other and press the tips together to form a point. Do this with all the pairs until you have 6 points.
Score the top in a diamond pattern with a sharp knife and then brush with egg.
Bake for 30–35 minutes, until the pastry is golden and crisp.
Remove from the oven and allow the tart to sit on the tray for 5 minutes before laying a board on top and flipping over. Peel back the baking paper to revel the tart.
Tear off the snowflake arms and use them to dip into the cheese.