Ricotta Tarts With Figs, Arugula And Capers - cooking recipe

Ingredients

8.75 oz fresh ricotta
1 None lemon, zested
1/2 tbsp sesame seeds
1 tbsp ras el hanout
10 sheets filo dough
5 1/2 tbsp butter, melted
3.5 oz baby arugula
3 None figs, cut into wedges
2 tsp baby salted capers, rinsed
None None balsamic glaze, to serve

Preparation

Preheat oven to 350\u00b0F. Line a baking tray with parchment paper.
In a small bowl, mix ricotta and lemon zest together. Season. Combine sesame seeds and ras el hanout. Working with 1 sheet of filo dough at a time, place filo dough on a clean surface. Brush with butter and sprinkle with 1 tsp spice mix. Repeat with remaining filo dough, butter and spice mix, stacking, to make 10 layers. Cut filo stack into 6 squares.
Distribute ricotta mixture between squares, spreading mixture into a 3 inch circle. Fold and twist pastry edges around ricotta to make a border. Brush edges with remaining butter. Transfer to prepared tray. Bake for 12-15 mins, until golden. Let cool.
Top each tart with arugula, figs and capers. Drizzle with balsamic glaze and season.