August Fig Pie with a creamy ricotta filling

This savoury fig and ricotta pie is a delicate balance of creamy, salty, and subtly sweet — perfect for late summer when figs are at their peak. Made with a light ricotta base enriched with honey and egg white, and studded with whole figs that caramelize beautifully as they bake, this small pie is ideal for a solo brunch, light lunch, or a refined appetizer. Add a sprinkle of herbs or a tangy cheese topping, and you’ve got a dish that’s simple yet deeply flavorful.

Ingredients

For the crust (optional if you want a firmer base):

• 1/2 cup all-purpose flour

• 3 tbsp cold butter, cubed

• Pinch of salt

• 1–2 tbsp cold water

For the filling:

• 1/2 cup ricotta cheese (full-fat preferred)

• 1 egg white

• 1 tsp honey (adjust to taste — for a more savoury pie, use less)

• Pinch of salt

• Pinch of black pepper

• A few fresh thyme leaves or 1/4 tsp chopped rosemary (optional — for a herby twist)

• 3 ripe figs, halved or quartered (depending on size)

• Olive oil, for drizzling

Optional toppings (after baking):

• Crumbled feta or gorgonzola

• Extra thyme or rosemary

• A drizzle of balsamic glaze or chili oil

• more fresh figs

Instructions

1. Make the optional crust: or buy ready bought from the store

• In a bowl, mix flour and salt. Add butter and rub in with your fingertips until crumbly.

• Add water gradually and mix until the dough comes together.

• Press into a small tart tin or oven-safe ramekin (4–5 inch diameter). Prick the base with a fork.

• Blind bake at 180°C (350°F) for 10 minutes while you prepare the filling.

2. Prepare the filling:

• In a bowl, whisk together ricotta, egg white, honey, salt, pepper, and herbs (if using) until smooth.

• Pour into the pre-baked crust or directly into a greased ramekin if going crustless.

3. Add figs:

• Nestle the whole fig into the ricotta mixture, cut side up. I made little scores on top of the fig so it creates a nice shape.

• Lightly drizzle figs with olive oil and sprinkle a bit more salt and pepper on top.

4. Bake:

• Return to oven and bake for 25–30 minutes, or until the ricotta mixture is set and lightly golden around the edges.

5. Garnish and serve:

• Let cool slightly before serving.

• Top with crumbled gorgonzola cheese and fresh herbs and finely chopped toasted nuts.

Serving Suggestions

• Serve warm or at room temperature with a side salad of arugula and toasted nuts.

• Excellent for brunch, a light lunch, or a savory dessert for cheese lovers.