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Sliced caramelized fig and ricotta tart on a wooden board with honey syrup pooling around jammy fig halves and thyme

Sticky Caramelized Fig and Ricotta Tart with Thyme

Puff pastry topped with whipped honey ricotta and fig halves that caramelize into a jammy, thyme-scented tart in about 50 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Mediterranean
Calories: 234
Ingredients Method Notes

Ingredients
  

Pastry Base
  • 320 g puff pastry sheet, thawed (1 sheet)
  • 1 egg, beaten with 1 tsp water large; for egg wash
Ricotta Filling
  • 250 g whole milk ricotta, well drained
  • 1 egg large
  • 2 tbsp honey
  • 1 tsp lemon zest
  • 1 pinch salt
Caramelized Figs
  • 400 g fresh figs, halved (7 to 8 medium)
  • 2 tbsp honey
  • 1 tbsp unsalted butter, melted
  • 1 tsp fresh thyme leaves plus more for garnish
  • 1 pinch flaky salt for finishing

Method
 

  1. Heat the oven to 400 F / 200 C and line a 13 x 9-inch / 33 x 23 cm sheet pan with parchment.
  2. Unroll the puff pastry onto the pan. Using a paring knife, score a border about 2 cm / 3/4 inch from the edge without cutting all the way through, then prick the center all over with a fork.
  3. In a mixing bowl, whisk the drained ricotta, 1 egg, 2 tbsp honey, lemon zest, and a pinch of salt until smooth.
  4. Spread the ricotta mixture evenly inside the scored border, leaving the border itself bare.
  5. In a separate bowl, toss the halved figs with melted butter, the remaining 2 tbsp honey, and thyme leaves. Arrange the figs cut-side up over the ricotta layer.
  6. Brush the bare pastry border with the egg wash.
  7. Bake for 28 to 32 minutes, until the pastry is deep golden brown and the figs are caramelized at the edges with the honey syrup bubbling.
  8. If the figs need more color once the pastry is done, broil for 1 to 2 minutes, watching closely so the edges don't scorch.
  9. Cool on the pan for 5 minutes, then scatter with more fresh thyme and flaky salt. Slice into 8 pieces and serve warm or at room temperature.

Notes

  • Drain ricotta well before mixing so the filling sets instead of staying loose.
  • Use ripe, soft figs for the best caramelization at the edges.
  • Keep puff pastry chilled until ready to use for a crisper base.
  • Slice with a sharp knife for clean edges once cooled slightly.