Lightly flour your work surface and unfold your thawed puff pastry.
Roll out the dough into a 12″x10″ rectangle and transfer to a baking sheet. Brush the edges with water and fold the edges over about an inch. Pinch the dough to form a crust.
In a small bowl whisk egg yolk and water. Brush this mixture over the crust. Using a fork, poke holes in the bottom of the dough.
Spread the ricotta cheese evenly over the dough, then the warmed blueberry spread and top with sprinkled goat cheese. Bake for 20 minutes or until golden brown. Transfer to a wire rack and allow to cool before serving.
Garnish with mint leaves and drizzle with olive oil and cracked pepper just before serving.