Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: On a lightly floured surface, carefully unroll the thawed puff pastry. If it’s a square, gently roll it into a rough 10-12 inch circle or rectangle. Transfer the pastry to the prepared baking sheet.
Step 3: Using a fork, lightly prick the center of the puff pastry, leaving a 1-inch border around the edge. This helps the center bake evenly and prevents it from puffing up too much.
Step 4: In a medium bowl, combine the drained ricotta cheese, granulated sugar, vanilla extract, and a pinch of salt. Mix until the mixture is smooth and well combined.
Step 5: Spread the ricotta mixture evenly over the pricked puff pastry, staying within the 1-inch border you created.
Step 6: Arrange the sliced fresh figs decoratively over the ricotta mixture. You can overlap them slightly to create an appealing pattern.
Step 7: Gently fold the edges of the puff pastry over the figs and ricotta, creating a rustic, free-form border. Press lightly to secure the folds.
Step 8: Drizzle 1.5 tablespoons of the honey over the figs and ricotta filling.
Step 9: Bake for 25-30 minutes, or until the pastry is golden brown and puffed, and the figs are tender and slightly caramelized. The cooking time may vary slightly depending on your oven.
Step 10: Once out of the oven, immediately drizzle the remaining 1.5 tablespoons of honey over the warm crostata.
Step 11: Let the crostata cool on the baking sheet for at least 10-15 minutes before slicing and serving. This allows the filling to set slightly. Serve warm or at room temperature, optionally dusted with powdered sugar or garnished with fresh mint.