Fig, Ricotta and Ham Tart

Ham, Ricotta and Fig Tart

Adapted from Everyday with Rachel Ray

Ingredients:

3 ounces dried figs (about 4)

Boiling water

3 tablespoons butter

1 very large onion, halved and thinly sliced

1 sheet puff pastry, thawed

2 eggs

1 cup ricotta cheese

Salt and pepper

1/4 pound sliced deli ham, coarsely chopped

Directions:

Preheat the oven to 400°. In a small bowl, cover the figs with boiling water and steep until softened, about 15 minutes; drain and finely chop.

Meanwhile, in a large skillet, melt the butter over medium heat. Add the onions and cook, stirring occasionally, until softened and browned, about 15 minutes; let cool slightly.

Arrange the puff pastry on a baking sheet. Using a fork, pierce a 1/4-inch edge around the pastry. In a small bowl, beat together 1 egg and 1 teaspoon water. Brush the pastry with the egg wash; set aside.

In a medium bowl, whisk together the ricotta and remaining egg. Stir in the figs; season with salt and pepper

Spread the ricotta mixture on the puff pastry in an even layer, leaving a border. Top with the ham and onions. Bake until golden, about 12-16 minutes. Lower the heat to 350° and bake until the bottom of the puff pastry is golden, 5 minutes.