Name: Ricotta tarts
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 250 gram fresh ricotta; 1 lemon, finely grated zest; 10 sheets filo pastry; 75 gram butter, melted; 1 1/2 tablespoon sesame seeds; 1 tablespoon ras el hanout; 1 cup baby rocket leaves; 3 figs, cut into wedges; 2 teaspoon baby salted capers, rinsed; balsamic glaze, to serve

Ingredients

250 gram fresh ricotta

1 lemon, finely grated zest

10 sheets filo pastry

75 gram butter, melted

1 1/2 tablespoon sesame seeds

1 tablespoon ras el hanout

1 cup baby rocket leaves

3 figs, cut into wedges

2 teaspoon baby salted capers, rinsed

balsamic glaze, to serve

Method

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.In a small bowl, mix ricotta and zest together. Season to taste. Working with one sheet of filo at a time, place on a clean surface and brush with butter.

3.Sprinkle with 1 teaspoon combined sesame seeds and ras el hanout. Repeat with remaining filo, butter and sesame mix to make 10 layers. Cut filo stack into 6 equal squares.

4.Spoon an even amount of ricotta mixture onto centre of each filo stack, spreading to an 8cm circle.

5.Fold and twist pastry edges around ricotta to make a border. Brush pastry edges with remaining butter. Transfer to tray. Bake for 12-15 minutes, until golden. Allow to cool.

6.Top each tart with rocket, fig and capers. Drizzle with balsamic glaze and season to taste.

MAKES 6 Ras el hanout is a blend of spices from Morocco and North Africa. Moroccan spice blend can be used instead. When fresh figs are unavailable, you can make this dish using thinly sliced ripe pear.
Note

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Ingredients

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