Fig and Ricotta Tart with Hot Honey Drizzle

• puff pastry↗320g sheet g

  sheet

• pine nuts↗25g g
• honey↗80g g
• Aleppo chili powder↗1 tsp tsp
• lemon↗1

  zest and juice

• ricotta↗500g g
• arugula↗handful of
• mint↗small bunch of
• ripe figs↗10

  quarters

• coarse sea salt↗pinch of
• extra virgin olive oil↗1-2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the oven to 180 °C/160 °C with convection/gas 4. Unfold the puff pastry onto parchment paper and place on a baking tray. Mark a 1 cm border around the edge and prick the centre with a fork. Bake for 30 minutes until the crust is crisp and golden.

2. 2

   Toast the pine nuts in a dry pan over medium heat until golden, then transfer to a bowl. Gently warm the honey, Aleppo chili powder, lemon zest and juice in the same pan until the mixture is warm and liquid, then remove from heat and let steep.

3. 3

   Beat the ricotta with a pinch of salt until it softens slightly, then spread it over the pastry base. Arrange the arugula, mint and figs. Sprinkle with toasted pine nuts and a pinch of coarse sea salt, then drizzle with hot honey (warm it with a drop of water if it thickens while cooling) and extra virgin olive oil. Cut into six rectangles for serving.