Ingredients:
7 ounces of puff pastry, rolled into an 8″ by 10″ rectangle
15 strawberries, sliced
15 figs, sliced
honey, for drizzling
2 tablespoons brown sugar, or more depending on how sweet your fruit is
2 tablespoons pine nuts
3 sprigs thyme, leaves removed from sprig
2 tablespoons on butter cut into small pieces
for the chevre/ricotta base:
1/2 cup ricotta cheese
2 1/2 ounces mild chevre, softened at room temperature
1 tablespoon fig white balsamic vinegar (or plain white balsamic or white wine vinegar)
1 tablespoon extra-virgin olive oil
salt, to taste
black pepper, to taste
Directions:
Preheat oven to 400 degrees. In a food processor pulse together all
the ingredients for the ricotta/chevre base until smooth. (Or mix
together by hand in a bowl).
Next, place the rolled out puff pastry on a
cookie sheet and spread the cheese mixture on top evenly, all the way
to the edges. Then, assemble the fruit in an attractive pattern. When
the fruit is placed on the puff pastry, sprinkle it with the brown
sugar, pine nuts, and thyme. Drizzle the honey on top and dot on pieces
of butter all over the pastry.
Bake for 25-30 minutes. Serve warm
with a dollop of ricotta cheese and a drizzle of honey, if desired.
