Method

1. Preheat the oven to 180°C (160°C fan). Unroll the pastry onto its baking paper and place on a baking tray. Score a 1cm border around the edge, then prick the centre all over with a fork. Bake for 30 minutes, or until crisp and golden.
2. Toast the pine nuts in a dry pan over medium heat until lightly browned, then transfer to a bowl. In the same pan, gently warm the honey with the chilli flakes, lemon zest and juice until runny. Remove from heat and set aside to infuse.
3. Beat the ricotta with a pinch of salt until smooth. Spread over the pastry base. Top with rocket, mint and figs. Scatter overthe pine nuts and a pinch of sea salt flakes, then drizzle with the hot honey (loosening with a little water if needed) and olive oil. Cut into six rectangles to serve.

Original Recipe – Good Food