Ham, Ricotta and Fig Tart

Ham, Ricotta and Fig Tart
  • Cook Time
  • Prep Time
  • 4Servings


  • 3 ounces dried figs (about 4)
  • Boiling water
  • 3 tablespoons butter
  • 2 onions, halved and thinly sliced
  • 2 teaspoons fresh thyme, chopped
  • 1 sheet puff pastry, thawed
  • 2 eggs
  • 1 cup ricotta cheese
  • Salt and pepper
  • 1/4 pound sliced deli ham, coarsely chopped


Preheat the oven to 400 degrees . In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes; drain and finely chop.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the onions and thyme and cook, stirring occasionally, until softened and browned, about 15 minutes; let cool slightly.

Arrange the puff pastry on a baking sheet. Using a fork, pierce a 1/4-inch edge around the pastry. In a small bowl, beat together 1 egg and 2 teaspoons water. Brush the pastry with the egg wash; freeze until ready to use.

In a medium bowl, whisk together the ricotta and remaining egg. Stir in the figs; season with salt and pepper.

Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the ham and onions. Bake until golden, about 20 minutes. Lower the heat to 350 degrees and bake until the bottom of the puff pastry is golden, 5 to 10 minutes.