Combine the flours, salt, fennel seed and lemon zest in a bowl, whisking to mix them together. Add the olive oil and honey and mix until the flour just starts to look crumbly. Add 4 tablespoons of water to start with, mixing it gently into the dough. If the dough looks dry, keep adding a tablespoon of water at a time. You want a soft and pliable dough. Divide the dough into 2 discs about an inch thick, then cover and allow them to rest at room temperature for 30 minutes.

While the dough is resting, add the figs, lemon juice and honey to a bowl to begin macerating. Preheat oven to 375° and line a large baking sheet with parchment paper.

Once the dough has rested, fold the ricotta into the figs. Dust work surface lightly with pastry flour. Unwrap one of the rounds of dough, dust it with a bit of flour, then roll it out on work surface to about 1/8 inch in thickness. Using a round cutter about 4 inches in diameter, cut rounds from the dough and transfer them to lined baking sheet. Add a heaped tablespoon of the ricotta-fig mixture onto half of the dough round. Pull the dough on the other end of the round up and over the filling to make a half-circle. Seal both ends of dough together by crimping with the tines of a fork. Cut a slit into the top of the pie to allow steam to vent. Repeat with the remaining dough and filling.