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Fig & ricotta tart with hot honey drizzle

One fig & ricotta tart cut into squares with hot honey drizzle

Fig & ricotta tart with hot honey drizzle

Name: Fig & ricotta tart with hot honey drizzle
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
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

Cassie Best

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Serves 6

Easy

Prep: 20 mins

Cook: 30 mins

A star rating of 4.2 out of 5.6 ratingsRate

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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

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal631
fat29g
saturates13g
carbs71g
sugars55g
fibre10g
protein15g
salt0.8g

Method

step 1

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.
step 2

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.
step 3

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 a
drop of water if it’s thickened too much while cooling) and olive oil. Cut into six rectangles to serve.

Recipe from Good Food magazine, September 2024

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A star rating of 4.2 out of 5.6 ratings

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