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🍰 Fig and Ricotta Tart with Honey and Almonds

580 kcal · 30 min · 4 servings

Ingredients

• 500 g puff pastry
• 30 fresh ripe figs
• 0.5 bunch thyme (approx. 30 g)
• flour (for the work surface)
• 300 g ricotta
• 2 tbsp flower honey
• 1 vanilla pod (seeds)
• 3 egg yolks

Instructions

1. 1. Let the puff pastry thaw at room temperature.
2. 2. Preheat the oven to 200 degrees Celsius with top and bottom heat.
3. 3. Wash the figs thoroughly.
4. 4. Remove the tough stems from the figs.
5. 5. Cut the figs in half.
6. 6. Rinse the thyme sprigs under running water.
7. 7. Shake the thyme sprigs dry.
8. 8. Pluck the delicate thyme leaves from the woody stems.
9. 9. Lightly dust a work surface with flour.
10. 10. Roll out the thawed puff pastry on the floured surface.
11. 11. Cut the rolled-out pastry sheet into two equal halves.
12. 12. Line a baking tray with baking paper.
13. 13. Place one of the pastry sheets on the prepared baking tray.
14. 14. Mix the ricotta with the honey.
15. 15. Add the seeds from one vanilla pod to the ricotta mixture.
16. 16. Separate two egg yolks from the egg whites.
17. 17. Add two egg yolks to the ricotta mixture.
18. 18. Stir the ricotta filling well until it is creamy.
19. 19. Spread the ricotta filling evenly over the pastry sheet.
20. 20. Place the second pastry sheet as a lid on top of the filled base.
21. 21. Press the edges of the two pastry sheets together firmly.
22. 22. Fold the excess pastry 1 centimeter wide inwards.
23. 23. Use the remaining egg yolk to brush the edge of the cake.
24. 24. Place the halved figs on the cake with the cut side facing up.
25. 25. Sprinkle the prepared thyme leaves over the figs.
26. 26. Put the cake into the preheated oven.
27. 27. Bake the cake for about 30 minutes until golden brown.
28. 28. Take the finished cake out of the oven.
29. 29. Let the cake cool down briefly before serving.

Nutrition per serving

• kcal: 580
• Protein: 13 g · Fett/Fat: 32 g · Carbs: 58 g