This easy fig and olive oil tart recipe is a perfect way to showcase the sweet and delicate flavor of fresh figs. Made with a simple olive oil pastry crust and a creamy ricotta filling, this tart is both elegant and effortless.
For the crust:
1 1/2 cups all-purpose flour
1/4 tsp salt
1/4 cup ice water
For the filling:
8 oz ricotta cheese
1 tbsp honey
1/2 tsp vanilla extract
Pinch of salt
8-10 fresh figs, sliced
Preheat the oven to 375°F (190°C).
In a large bowl, whisk together the flour and salt. Add the olive oil and stir until the mixture resembles coarse sand.
Gradually add the ice water and stir until the dough comes together into a ball.
Roll out the dough on a floured surface to fit a 9-inch tart pan. Press the dough into the pan and trim the excess.
In a medium bowl, whisk together the ricotta cheese, egg, honey, vanilla extract, and salt.
Pour the filling into the prepared crust and spread it evenly.
Arrange the sliced figs on top of the filling, pressing them lightly into the ricotta mixture.
Bake for 35-40 minutes, or until the crust is golden brown and the filling is set.
Let the tart cool to room temperature before serving.
This fig and olive oil tart is perfect for a summer brunch or a fancy dessert. The olive oil pastry adds a subtle savory note to the sweet figs and creamy ricotta, while the honey and vanilla give it a touch of indulgence. You can also top the tart with a drizzle of balsamic glaze or a sprinkle of chopped pistachios for extra flavor and texture. Serve this tart with a glass of Prosecco or a cup of coffee for a perfect finishing touch to your meal.