Easy fig tart with thyme-honey

Step 1/3

• ⅓ puff pastry sheet

• oven
• baking sheet
• parchment paper
• fork

Preheat the oven to 200 °C/390°F top/bottom heat (180°C/350°F fan). Place puff pastry with the baking paper on a baking tray, fold an approx. 1 cm border all around and press down. Prick the center several times with a fork. Bake according to package instructions until golden brown and crispy.

Step 2/3

• 8⅓ g pine nuts
• ⅓ lemon
• 26⅔ g honey
• 1⅓ sprigs thyme
• ⅓ tsp chili flakes

• frying pan
• spatula
• fine grater
• cutting board
• knife
• citrus press

Meanwhile, toast pine nuts in a dry pan over medium heat until golden brown, then remove. Wash lemon, grate the zest, and squeeze out the juice. In the same pan, gently warm honey with thyme, chili flakes, lemon zest, and juice over low heat until it’s runny. Remove from the heat and let it infuse.

Step 3/3

• 83⅓ g ricotta cheese
• 16⅔ g arugula
• ⅔ sprigs mint
• 2 figs
• olive oil (for serving)
• sea salt
• pepper

• bowl

Roughly tear arugula and mint. Slice figs thinly. Add ricotta to a bowl, stir smooth with a pinch of salt, and spread evenly over the baked puff pastry. Top ricotta with arugula, mint, and figs. Sprinkle with pine nuts and flaky sea salt, drizzle with warm thyme-honey mixture (reheat slightly with a little water if needed), and finish with a drizzle of olive oil. Season with pepper, cut into pieces and serve!

Enjoy your meal!