For the fig and mozzarella tart, preheat the oven to 200°C (gas mark 3). Roll out the pastry and line a 5 cm deep tart pan with a diameter of 20 cm. Cover the pastry with baking paper and spread baking beans on top for blind baking.
Bake the tart base in the oven for 20 minutes. Then remove the beans and baking paper and reduce the oven temperature to 180° C (gas: level 2).
Beat the eggs in a bowl. Add the mozzarella and ricotta and stir until the cheese mixture has a creamy consistency. Season to taste with sea salt and ground black pepper.
Pour the mixture onto the pre-baked pastry base, smooth it out and bake in the oven for 30 minutes. Then spread the figs on top, cut side up, and bake the tart in the oven for another ten minutes, until the figs are lightly browned around the edges.
Remove the fig mozzarella tart from the oven and let it cool on a cooling rack.
To serve, remove the lukewarm tart from the pan and cut into pieces.