For company
Fig and ricotta tart with hot honey
Puff pastry, whipped homemade ricotta, halved fresh figs and a hot honey drizzle — served warm the moment everyone walks through the door.
From the BBC Good Food September 2024 issue. Light, divine, and it looks like you tried far harder than you did. Now that I make my own ricotta, it is a completely different tart.
Method
- 01
Heat the oven to 200C fan. Unroll the pastry onto a lined baking tray and score a 2cm border all the way round without cutting through. Prick the inside all over with a fork and brush the border with beaten egg.
- 02
Bake for 12–15 minutes until the border is puffed and pale gold. Press the middle down gently with the back of a spoon if it has risen.
- 03
Beat the ricotta with the cream cheese, lemon zest, thyme leaves, a good pinch of salt and plenty of pepper until soft and spoonable.
- 04
Spread the ricotta inside the border and arrange the figs on top, cut side up, packed closely together.
- 05
Return to the oven for 10–12 minutes, until the figs have slumped and the pastry is deep gold underneath.
- 06
Warm the honey with the chilli flakes and vinegar in a small pan for a minute, then drizzle over the hot tart. Scatter with thyme and a few leaves and serve warm, cut into squares to pick up by hand.
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