This is a nice way of using fresh figs before they are gone from the markets. It is a savory tart with a bit of sweetness from the honey and salty goodness from the bacon. I also added a bit of wild peaches since I love the combination. It’s a super easy meal.
1 sheet of puff pastry (about 30x25cm)
150gr Gorgonzola, cut into little blocks
100gr bacon (fried till crispy, then chopped)
3 figs, sliced into 6 pieces
2 wild peaches, sliced without the pit
2 tablespoons of honey
¼ teaspoon of salt
½ teaspoon of dry thyme (you can also use fresh)
1 egg for the egg wash
Preheat the oven to 180C/350F.
Cook the bacon until crispy, then chop it.
Line a baking sheet with parchment paper. Extend over it the sheet of puff pastry. Using your fingers fold in about one centimeter of the edges to create a crust. Pinch the inside of the pastry with a fork.
In a small bowl, mix in the ricotta, gorgonzola, honey, egg, salt, pepper and thyme.
Spoon the ricotta mixture over the pastry. Sprinkle the bacon and then arrange the figs and peaches.
Brush the edges of the pastry with the egg wash.
Bake until the edges are golden, about 25 minutes.
Serve warm. I like to eat it with a simple arugula salad.