Fig, Balsamic, and Blue Cheese Tart

PREHEAT oven to 350ºF and line a baking sheet with parchment paper. Set aside.
WHISK in a large mixing bowl, the eggs, then add the oil and apple cider vinegar. Whisk to combine.
STIR in the bread mix. Let sit for 10 minutes to thicken.
PLACE dough on the prepared baking sheet. Use the palm of your hand and your finger tips to flatten into a rectangle about 1/2 inch thick.
BAKE for 10 minutes - you are not looking to bake them all the way through yet.
PREPARE garnishes. Using a mortar and pestle, bash half of your rosemary sprigs with oil.
REMOVE dough from the oven and gently brush with a bit of the rosemary-infused olive oil. Arrange cut figs on the dough and using the same brush, paint them with the rosemary oil.
DRIZZLE tart with balsamic vinegar and honey. Season with salt and pepper, to taste.
CRUMBLE blue cheese all over and garnish with the rest of your rosemary sprigs.
INCREASE oven temperature to 375ºF and bake the tart for 10-15 minutes or until the dough is golden and the cheese has fully melted.
GARNISH if desired, with more honey and blue cheese.