Fig Tart with Spicy Honey Drizzle

Step 1: Preheat and Prepare the Pastry

Begin by preheating your oven to 180°C (160°C for fan ovens) or gas mark 4. Take the 320g sheet of all-butter puff pastry and carefully unroll it, keeping it on the baking parchment. This will prevent sticking and make for easy transfer. Place the pastry on a baking tray, ensuring it's laid flat. Using a sharp knife, score a 1cm border around the edge of the pastry—this will create a raised edge that helps contain the filling. Next, use a fork to prick the center of the pastry all over, which will allow steam to escape and prevent the base from puffing too much. Bake the pastry in the preheated oven for about 30 minutes, or until it is golden brown and crisp.

Step 2: Toast the Pine Nuts and Infuse the Honey

While the pastry is baking, prepare the toppings. In a dry skillet over medium heat, add 25g of pine nuts. Toast them, stirring frequently, until they turn a lovely golden brown and become fragrant—this should take about 3-5 minutes. Be careful not to burn them! Once toasted, transfer the pine nuts to a bowl and set aside to cool. In the same skillet, add 80g of honey, 1 tsp of Aleppo chili flakes, the zest of 1 lemon, and the juice of that lemon. Gently heat this mixture, stirring occasionally, until it becomes warm and runny. Remove the pan from the heat and let the honey infusion sit for a few minutes to allow the flavors to meld.

Step 3: Assemble the Tart

After the pastry has finished baking, remove it from the oven and let it cool slightly. In a mixing bowl, take 500g of ricotta and beat it with a pinch of sea salt until it becomes creamy and slightly loosened. Once the pastry is cool enough to handle, spread the ricotta mixture evenly over the entire base, right up to the scored border.

Next, layer the tart with a generous handful of rocket (arugula) and a small bunch of fresh mint, torn or chopped to release their aromatic oils. Then, arrange 10 ripe figs, quartered, on top, allowing their sweetness to shine through. Scatter the toasted pine nuts evenly across the surface, adding a delightful crunch.

Finally, take your warm honey infusion and drizzle it generously over the assembled tart, ensuring every bite has that spicy-sweet goodness. If the honey has thickened while cooling, simply warm it again briefly with a drop of water until it reaches a pourable consistency. Finish with a drizzle of 1-2 tbsp of extra virgin olive oil for richness.

Step 4: Serve

Carefully cut the tart into six rectangles or squares, making sure to slice through the pastry without squishing the filling. Serve immediately to enjoy the contrast of flavors and textures, and revel in the delightful combination of creamy ricotta, sweet figs, and spicy honey!