In the meantime, wash and cut the figs for the filling. Melt the butter in a saucepan over a mild heat and then let it cool. Whisk the egg in a bowl and keep it ready. Preheat the oven to 180 degrees.
Then put the almonds, flour, sugar, vanilla flavor, melted butter and half of the beaten egg in a bowl and stir. After 30 minutes of cooling, take the sheet of dough out of the refrigerator and pull it onto the baking sheet along with the baking paper. Peel off the top paper and distribute the mixed mass on it so that a dough edge of 3 - 5 cm remains free all around. Then distribute the fig pieces on the mass (with the shell side down if possible), put blobs of ricotta in the gaps and drizzle 2 tablespoons of honey over everything.
Then press up the edge with the help of the parchment paper underneath and fold it into small folds. Finally, brush the edge with the rest of the whisked egg and slide the tray into the oven on the 2nd rail from below. The baking time is 45 - 50 minutes. The crostata should have a golden brown color. After baking and cooling - or just before serving - drizzle with the rest of the honey and serve with a vanilla cream.
You can of course prepare this crostata with other fruits ...... I just wanted to use our good fig harvest and not just make jam ...