A good nibble with drinks or a lovely lunch with a green salad.
- 1 sheet frozen puff pastry, thawed
- ½ cup ricotta cheese
- 2 figs, sliced
- 4 slices of prosciutto
- fresh thyme to serve
- 1 egg
Preheat oven to 200 degrees.
Lay out the pastry on a baking tray covered with baking paper. Fold each edge of the pastry over to form a border around the edges.
Whisk the egg in a small bowl. Brush the egg mixture over the pastry , use a fork to make indentations in the pastry base. Place the pastry in the oven for 10 minutes.
Take the pastry out and spread ricotta over the base of the tart and top with the fig slices. Place back in the oven for 20-25 minutes or until golden.
Finish the tart with the slices of prosciutto and scatter thyme over the tart.