Thin tart with figs, brie and walnuts
Meltingly tender figs, perfectly gooey brie, and a golden puff pastry: this delicate tart is simply irresistible! On a base of ricotta mixed with honey, walnuts, and rosemary, slices of figs and cheese are layered side by side for a simple yet delicious sweet and savory combination.
Ingredients · Servings 4
- 1 puff pastry sheet
- 200g of ricotta
- 10g of walnut kernels
- 1 tablespoon of honey
- 200 g of brie
- 250 gr fresh figs
- 1 egg yolk
- Dried rosemary
- Olive oil (optional)
- Cell
- Pepper
- A few crushed walnut kernels
- A drizzle of honey
Method · 30 min
- In a bowl, prepare the pie base by mixing the ricotta, crushed walnut kernels, honey, rosemary, salt and pepper.
- Cut the figs into even slices.
- Cut slices of brie.
- Place the puff pastry on a baking sheet lined with parchment paper and create a small border using a knife, without cutting completely through the pastry.
- Spread the ricotta mixture over the base of the tart, leaving the edge empty.
- Alternate between a layer of figs and a layer of brie.
- Fold over the edge (you can flatten it slightly with a fork) and brush it with egg yolk for a golden finish. Bake in a preheated oven for 25 minutes at 190°C (375°F).
- And there you have it! You can finish the decoration by adding a drizzle of honey, a few more crushed walnuts and a drizzle of olive oil;)
