Fig and Nutella puff pastry tart

Name: Fig and Nutella puff pastry tart
Prep time: 35 min
Cook time: 25 min
Total time: 1 h
Yield: 6
Cuisine: Québécoise
Ingredients: Flour (for the work surface); 500 g (17 oz) butter puff pastry, thawed; ¼ cup (60 ml) shelled pistachios; 4 tbsp (60 ml) Nutella; 500 g (17 oz) fresh figs, stems removed and halved; 6 tsp (30 ml) honey

Preparation 35 min
Cooking 25 min
Servings 6
Freezing I do not suggest

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Ingredients

Flour (for the work surface)
500 g (17 oz) butter puff pastry, thawed
¼ cup (60 ml) shelled pistachios
4 tbsp (60 ml) Nutella
500 g (17 oz) fresh figs, stems removed and halved
6 tsp (30 ml) honey

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Preparation

Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
On a floured work surface, roll out the puff pastry into a rectangle approximately 30 x 38 cm (12 x 15 in), then gently roll the edges inward to form a crust. If the pastry comes in two pieces, overlap them and roll out the rectangle afterward. Transfer to the baking sheet and refrigerate for 10 minutes.
Meanwhile, in a pan over medium heat, toast the pistachios dry for 2 to 3 minutes, stirring regularly. Transfer to a cutting board and roughly chop. Set aside.
Place Nutella in a small microwave-safe bowl and heat for 1 minute until runny. Using a pastry brush, gently spread it over the chilled pastry, avoiding the edges.
Arrange the figs over the Nutella, flesh side up. Scatter the chopped pistachios all over and drizzle 2 to 3 tsp (10 to 15 ml) of honey on top.
Bake for 15 to 20 minutes or until the edges of the tart are deep golden. Drizzle the remaining honey over the entire tart before serving.