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Fig and Ricotta Crostata

Fig and Ricotta Crostata

Prep time: 50 minServes: 8

Pairs with

Figs' natural sweetness and ricotta's mildness need a dessert wine with honeyed tones — Sauternes or a late-harvest Muscat.

Ingredients

  • Pastry: 250g plain flour, 2 tbsp sugar, 125g cold butter, 1 egg, 2 tbsp ice water
  • Filling: 300g ricotta, 2 tbsp honey, 1 egg, lemon zest
  • 8 figs, halved
  • 2 tbsp pistachios, chopped
  • Honey for drizzling

Method

  1. 11. Mix flour and sugar, rub in butter. Add egg and water until the dough comes together. Chill 30 minutes.
  2. 22. Roll out the pastry on baking paper into a rough circle (rustic!)
  3. 33. Mix ricotta, honey, egg and lemon zest. Spread in the centre, leaving a 5cm border.
  4. 44. Arrange the fig halves on top. Fold up the edges.
  5. 55. Bake at 200°C for 25–30 minutes until golden.
  6. 66. Top with pistachios and drizzle honey.