Fig & ricotta tart with hot honey drizzle
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 320g sheet all-butter puff pastry
- 25g pine nuts
- 80g honey
- 1 tsp Aleppo chilli flakes
- 1 lemonzested and juiced
- 500g ricotta
- handful of rocket
- small bunch of mint
- 10 ripe figsquartered
- pinch of sea salt flakes
- 1-2 tbsp extra virgin olive oil
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.
