fig tartlet with thyme flower-infused honey

Figs are in season. Thyme is flowering. I've been waiting for the moment to combine the two. Here it is:

Thyme flower-infused honey:
You'll need to prepare the honey a few days in advance. If you don't have thyme flowering in your garden, or your neighbour's, just use a few thyme sprigs. Use raw organic honey. All you need to do is pour some honey (if you don't want to infuse the whole jar) into a small dish, pop the flowers in, cover with cloth and let it sit, infusing, for 2-3 days.

For the base:
200g almond meal
1/4 tspn bicarb soda
2 tablespoons salted grass-fed butter, melted
1 free-range egg
pinch of salt

For the filling:
5 black figs, halved
200g fresh ricotta
1/4 cup finely grated sharp parmesan
1 free-range egg
handful pine nuts, lightly toasted
pinch of salt
10 x 6cm tartlet cases

Preheat oven to 180C. Prepare bases by combing all base ingredients in a bowl to form a smooth dough. Divide dough into the 10 tartlet cases and press into each well to form a thin pastry base. You don't want the base too thick - you can always freeze any leftover dough for another time. Place in fridge for 10 minutes, then bake in oven for 15 minutes.

For the filling, combine the ricotta, parmesan, egg and salt in a bowl and mix until smooth. Spoon a little ricotta mixture into each tartlet case, then place the fig half on top, pressing down slightly. Sprinkle with a few pine nuts. Bake in the oven for 15 minutes. If you have a grill oven, give the tartlets another 5 or so minutes under the grill to caramelise the figs.

To serve, drizzle with thyme flower-infused honey and a few fresh thyme flowers. Serve warm.



  1. That looks amazing!! Definitely stealing my dad's figs for this one.



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