Fig Tarte Soleil with whipped blue cheese dip

Tarte:
1 box of puff pastry (2 sheets)
TJ's fig butter
walnuts, finely chopped
honey
1 egg, beaten with a little water

Pull pastry out of freezer the night before, and allow to come to room temperature according to package instructions. Spray a pizza pan with pam, roll out one sheet, and transfer it to the pan. Use a 10" pie pan to cut a circle. Spread the fig butter, walnuts, and honey up to 1/2" from the edge. Roll out the second sheet, lay on top, and use the pie pan to cut the top sheet in a circle.

Preheat oven to 350 degrees.

Place a cup upside down in the center, and cut strips from the cup to the edge. Remove the cup, and holding the joint between the center circle and the strip so it doesn't tear, twist each strip several times. Brush with egg wash, and bake until browned.

Whipped blue cheese dip:
1/8 cup crumbled blue cheese
1/2 pkg cream cheese
olive oil
salt

Blend everything, adding olive oil until the desired consistency is reached.