Fig Tart in 40 Minutes

Instructions:

1. Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. On a lightly floured surface, gently roll out the thawed puff pastry sheet to an even thickness.
3. Cut the pastry into 6 equal rectangles and lightly score a border 1/2 inch (1.2cm) from the edge of each rectangle without cutting through.
4. In a medium bowl, combine ricotta, 2 tbsp honey, vanilla, and salt; stir until velvety and smooth.
5. Spread approximately 2 tbsp (30g) of the ricotta mixture into the center of each rectangle, leaving the scored borders clear.
6. Layer 3-4 sliced fig rounds on top of the ricotta in a shingled effect.
7. Whisk the egg and milk together and brush the mixture onto the exposed pastry borders.
8. Bake for 15-20 minutes until the pastry is golden brown and risen.
9. Remove from oven, drizzle with the remaining 2 tbsp of honey, and sprinkle with flaky sea salt and optional fresh thyme or mint leaves.