Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Roll the puff pastry out on a floured work surface to a rectangle about 12-by-10 1/2 -inches. Transfer the pastry to the prepared baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well; this will prevent the dough from rising as it cooks. Spread the fig jam evenly over the pastry, leaving a small border around the edge of the pastry. Bake until the pastry is golden brown and the border is puffed, 20 to 25 minutes.
In the meantime, cook the bacon in a saute pan over medium heat, stirring frequently, until crisp, about 8 minutes. Transfer to a paper towel-lined plate to drain.
In a mixing bowl, add the olive oil then whisk in the vinegar and mustard. Add the arugula to the bowl and toss to fully coat. Season with salt and pepper.
Remove the tart from the oven and allow to cool. Finish by topping the tart with the arugula and sprinkling it with the crisped bacon, blue cheese and the fresh figs if using.
Recipe courtesy of Kelsey Nixon