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It's fig season! And if that's not reason enough to celebrate, how about paring figs with date syrup to create this Fig Tart?
This dessert is slightly more savoury than sweet and adding the ricotta gives it a great creaminess.  

Ingredients for crust
2 cups 1.1 gf flour
1 cup of shortening
1/8 cup sugar
1/2 cup of water
2 tsp thyme
pinch of salt
In a bowl add the flour, sugar, thyme and salt. Cut the shortening into the flour then mix in the water. Wrap the dough in plastic wrap and place in the fridge for at least 2hrs.

Ingredients for Tart
1 pie crust
12 oz ricotta cheese (we like dairy free)
1/4 cup D'vash date syrup
1 tsp fresh thyme
2 cups of figs sliced
*optional pine nuts
*optional sprinkle of sugar
Preheat the oven to 375 degrees. Spray a 8" tart pan with nonstick spray then press the pie crust in the pan. Spread the ricotta cheese on the bottom. Then drizzle a couple tbsp of the date syrup over the ricotta cheese. Spread the sliced figs on top. Then optional sprinkle sugar around the edge of the crust. Bake for 35-45 minutes until golden brown and slightly flakey.
Remove, allow to cool. Then drizzle the rest of the date syrup on top, sprinkle with fresh thyme and optional pine nuts. Enjoy!

Recipe and images created for D'vash Organics from The Salty Cooker