Fikon- och ricottatårta med varm honungsglasyr

👩‍🍳 Gör så här

1. 1
   Heat the oven to 180C/160C fan/gas 4. Unravel the pastry on its baking parchment and lay on a baking tray. Score a 1cm border around the edge and prick the middle all over using a fork. Bake for 30 mins until crisp and golden.
2. 2
   Toast the pine nuts in a dry pan over a medium heat until browned, then tip into a bowl. Gently heat the honey, chilli flakes, lemon zest and juice in the pan until warm and runny, then remove from the heat and set aside to infuse.
3. 3
   Beat the ricotta with a pinch of salt to loosen slightly, then spread this over the pastry base. Top with the rocket, mint and figs. Scatter over the toasted pine nuts and a pinch of sea salt flakes, then drizzle over the hot honey (warm it with a drop of water if it’s thickened too much while cooling) and olive oil. Cut into six rectangles to serve.