Fig and ricotta tart with honey
reduced-fat shortcrust pastry
150 g, (1 sheet) partially thawed
low-fat ricotta cheese
2 g, (pinch)
3 large, sliced
1 tsp, lemon variety
- 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.
- Combine the ricotta, cinnamon and 1 teaspoon honey in a medium bowl. Spread the ricotta mixture over the pastry, leaving a 1cm border.
- 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.