Fig & ricotta tart with hot honey drizzle - Good Food Middle East
Crispy pastry base topped with honey-chili-lemon glaze and toasted pine nuts—oven-baked to perfection!
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Mixing bowl
- Spoon
- Saucepan
- Grater
- Measuring spoon
- Serving platter
Ingredients
- 320g sheet all-butter puff pastry
- 25g pine nuts
- 80g honey
- 1 tsp Aleppo chilli flakes
- 1 lemon , zested and juiced
- 500g ricotta
- handful of rocket
- small bunch of mint
- 10 ripe figs , quartered
- pinch of sea salt flakes
- 1-2 tbsp extra virgin olive oil
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