Fig and ricotta tart with honey

Instructions

1. Preheat oven to 200°C. Line a large baking tray with baking paper. Cut the pastry into a 23cm round disc and place on prepared tray.
2. Combine the ricotta, cinnamon and 1 teaspoon honey in a medium bowl. Spread the ricotta mixture over the pastry, leaving a 1cm border.
3. Arrange the figs over the ricotta mixture. Bake for 20 minutes or until pastry is crisp and golden. Slide the tart onto a wire rack to cool slightly. Drizzle with the remaining honey and sprinkle with the thyme leaves. Cut into wedges and serve warm or at room temperature.