Ricotta Tarts With Figs, Arugula And Capers

• 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

1. Preheat oven to 350u0b0F. Line a baking tray with parchment paper.
2. 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.
3. 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.
4. Top each tart with arugula, figs and capers. Drizzle with balsamic glaze and season.

fresh ricotta, lemon, sesame seeds, hanout, dough, butter, baby arugula, figs, capers, balsamic glaze

Taken from recipes-plus.com/api/v2.0/recipes/27934 (may not work)