Fig and Ricotta Tart

An easy fig tart that looks lovely on the table and makes a delicious end to a meal. It’s simple enough to make whenever you bring home a punnet of fresh figs but feels special enough to share with friends.

I love figs, and I’m always looking for new ways to eat them. In this tart, they sit on a creamy ricotta filling with a little honey and plenty of orange zest. It’s not an overly sweet dessert, so you can really taste the figs. Add a handful of pistachios at the end for a little crunch.

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What you need for one tart (8 servings):

For the shortcrust pastry:

• 200 g spelt flour (or plain flour)

• 50 g ground almonds

• 1 tsp ground cinnamon

• 60 ml olive oil (approx. 55 g)

• 1 egg

• 2 tbsp water

For the filling:

• 250 g ricotta

• 1 egg

• 2 tbsp honey

• Finely grated zest of 1 orange

• 8 fresh figs

• A handful of pistachios

The recipe:

1. In a bowl, mix all the pastry ingredients until the dough comes together. Shape it into a ball, wrap it in cling film and chill in the fridge for 1 hour.

2. Preheat the oven to 180°C. Line a baking tray with baking parchment.

3. In a small bowl, mix the ricotta with the egg, 1 tbsp of honey and orange zest.

4. Cut each fig into 8 wedges. Roughly chop the pistachios.

5. Roll out the pastry on the prepared parchment paper into a large circle about 3 mm thick. Fold and pinch the edge to make a small rim that will help hold the filling.

6. Spread the ricotta mixture over the pastry, keeping it inside the rim. Arrange the figs on top and drizzle with the remaining honey.

7. Bake in the oven for 45 minutes. Leave to cool slightly, then scatter over the pistachios before serving.

The benefits:

• The figs bring fibre, natural sweetness and antioxidants.

• The ricotta adds protein and calcium, while the olive oil and pistachios bring unsaturated fats.

Per serving:

Protein: 9 g | Fibre: 3 g

Also provides B vitamins, folate and calcium.