Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
Place the flour, butter, blue cheese and a few grinds of black pepper in the bowl of a food processor. Process until the dough just comes together and starts to form a ball. Don’t overmix, or the savouries will be tough, instead of light and flakey.
Dump the dough onto a lightly floured surface and knead a few times to pull the dough together. Roll out to 1/8 inch thick with a floured rolling pin. Cut rounds out of the dough with a floured 1-inch cutter and transfer the rounds to the parchment-lined baking sheet.
Using the back or a round half-teaspoon measure or your knuckle, make an indentation in the top of each dough round. Spoon about ¼ teaspoon of fig preserves into each indentation.
Bake them for 10 – 14 minutes, until the preserves are bubbling and the pastry is light golden on the bottom.
Let cool on the baking sheet for at least 10 minutes, then remove to a wire rack to cool.
You’ll find fig preserves at the grocery – my local store usually has them with the fancy cheeses.
You can make these a day ahead and keep them in two layers separated by waxed paper in an airtight container.
From The Runaway Spoon/Food 52