Fig & Ricotta Tart with Baby Burrata

Serves: 4-6 people

Prep: 20 mins

Cook: 25 mins

Total: 45 mins

Ingredients

1x 375g sheet of butter puff pastry

250g Giorgio's Ricotta

50g walnuts, chopped

3 sprigs thyme, leaves picked

4 tbsp Pecorino cheese, freshly grated

1 egg

Olive oil, for drizzling before baking

Salt and pepper

‍

To Serve

6 fresh figs, quartered

Balsamic glaze, to drizzle

Olive oil, to drizzle

6 slices of prosciutto

3 x Giorgio's Baby Burrata (30g)

Instructions

Step 1

Preheat oven to 190°C.

Step 2

Roll pastry onto a lined baking tray. Score a 2cm border around the edge, but don’t cut through. Prick the centre with a fork.

Step 3

For the filling, whisk together the ricotta, walnuts, thyme, pecorino, egg and season with salt and pepper.

Step 4

Spread the ricotta mixture onto the pastry, staying within the border. Drizzle with olive oil.

Step 5

Bake for 20-25 minutes, until golden and puffed.

Step 6

Cool for 5-10 minutes before garnishing with figs, a very small drizzle of balsamic glaze, olive oil, prosciutto and baby burrata.

Step 7

Step 8

Step 9

Notes

You can view the recipe from Everyday Gourmet

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