Millefeuille of Fresh Figs and Ricotta

Once again, the simpler the dish, the better—fresher—your ingredients need to be. This dessert was initially created around the black fig. In East Moriches, my neighbor Dorothy Kalins has two of the trees in her yard. I have planted one in my garden, but until it starts to yield anything edible, I will rely on Dorothy’s generosity. Funnily enough, I’m actually allergic to most raw seeded fruits, including the