In a saucepan large enough to hold the figs in one layer, heat the port and dissolve the sugar. Set in the figs, cover with a round of parchment, and simmer 10 minutes. Remove the figs, and boil the port down to sauce consistency. Set aside.
Cut 4 (4-inch) rounds from the pastry. Lay them on a parchment-lined baking sheet. Lay a second baking sheet on top, and bake until lightly golden, 15 to 20 minutes.
In a mixing bowl, cream the chevre with a spoon, and stir through the cream until smooth. Stir through the rosemary, and season with pepper.
When the pastry is golden, remove the top baking sheet. Spread the rounds with the cheese mixture. Halve the figs and arrange over the cheese, then scatter over the nuts, if using. Bake until the cheese is hot, about 5 minutes. Serve with rocket green, if using, and with a swirl of port syrup on the side.