Fig, Ricotta & Brie Tart

Ingredients

• 1 tub ricotta
• 15ml honey
• walnuts, chopped
• fresh rosemary
• 1 pinch flaky salt
• 1 sheet gluten-free puff pastry
• fresh figs, sliced
• Brie, sliced
• fresh rosemary
• 1 egg yolk
• olive oil
• honey
• walnuts, chopped

Instructions

1. Preheat the oven to 190°C.
2. Mix the ricotta with the measured honey, chopped walnuts, rosemary and flaky salt.
3. Unroll the puff pastry. Score a narrow border around it without cutting through.
4. Spread the ricotta filling inside the border. Cover the tart with alternating rows of fig and Brie, then scatter over more rosemary. Brush the border with egg yolk.
5. Bake at 190°C for about 25 minutes, until the pastry is golden.
6. Drizzle the hot tart with olive oil and honey, then finish with chopped walnuts.