Fig & ricotta tart with hot honey drizzle
By Cassie Best
Make the most of sweet figs in this savoury tart with a puff pastry base and ricotta topping. Be sure to use figs that are soft and juicy when gently squeezed
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Prep:20 mins
Cook:30 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 631
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fat 29g
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saturates 13g
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carbs 71g
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sugars 0g
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fibre 10g
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protein 15g
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salt 0.8g
Ingredients
- 320g sheet all-butter puff pastry
- 25g pine nuts
- 80g honey
- 1 tsp Aleppo chilli flakes
- 1 lemon , zested and juiced
- 500g ricotta
- handful of rocket
- small bunch of mint
- 10 ripe figs , quartered
- pinch of sea salt flakes
- 1-2 tbsp extra virgin olive oil
Method
Heat the oven to 180C/160C fan/gas 4. Unravel the pastry on its baking parchment and lay on a baking tray. Score a 1cm border around the edge and prick the middle all over using a fork. Bake for 30 mins until crisp and golden.
Toast the pine nuts in a dry pan over a medium heat until browned, then tip into a bowl. Gently heat the honey, chilli flakes, lemon zest and juice in the pan until warm and runny, then remove from the heat and set aside to infuse.
Beat the ricotta with a pinch of salt to loosen slightly, then spread this over the pastry base. Top with the rocket, mint and figs. Scatter over the toasted pine nuts and a pinch of sea salt flakes, then drizzle over the hot honey (warm it with adrop of water if it’s thickened too much while cooling) and olive oil. Cut into six rectangles to serve.
