Fig and Ricotta Tart

Cook Time 1 hour

Serves 4–6

Ingredients

1x 375g sheet of butter puff pastry 

250g ricotta

50g walnuts, chopped

3 sprigs thyme, leaves picked

4 tbsp Pecorino cheese, freshly grated 

1 egg

Olive oil, for drizzling before baking

Salt and pepper

To Serve

6 fresh figs, quartered

Balsamic glaze, to drizzle

Olive oil, to drizzle

6 slices of prosciutto

3 baby burrata

Method

Preheat oven to 190°C. 

Roll pastry onto a lined baking tray. Score a 2cm border around the edge, but don’t cut through. Prick the centre with a fork.

For the filling, whisk together the ricotta, walnuts, thyme, pecorino, egg and season with salt and pepper. 

Spread the ricotta mixture onto the pastry, staying within the border. Drizzle with olive oil.

Bake for 20-25 minutes, until golden and puffed. 

Cool for 5-10 minutes before garnishing with figs, a very small drizzle of balsamic glaze, olive oil, prosciutto and baby burrata.