In loving memory of my little kitty Tabby, who was by my side when I started blogging, made this recipe, and wrote this post. Love you always Madam xx
This tart had its beginnings in two large bags of figs that my Dad proudly paraded through the door one evening, after receiving them from a client. As excited as I was (FiGs R KiNg) I quickly deduced that they would not last long, sitting on the kitchen floor in a plastic bag. Who would have guessed that figs have an expiry date?
fter making fig pancakes, fig pizzas, and generally just arranging fig slices on a marble slate (Instagram, you are a blessing and a curse) I decided that some sort of fig tart was definitely in order. After all, everybody loves a big old tart.
1 cup oat flour
1 cup almond meal
1/2 cup millet flour
1/2 cup solid coconut oil
AND FOR THE INSIDES
500g pumpkin, cubed
3 figs, cut like an apple (Is there a word for dis?)
1/4 cup milk
15-20g garlic, crushed
small handful of basil
generous salt and pepper
50g goats cheese (or more if you are a cheese fiend)
1. Preheat the oven to 180 degrees Celsius.
2. Toss the pumpkin cubes in a lil bit of oil of your choosing, and pop them in the oven for about 30 minutes.
3. While this is happening, combine your tart case ingredients together, and press into a medium sized tart case. Pop it in the oven for around 10 minutes.
4. Once everything is cooked and a lil bit cooled, grab a bowl and lightly beat your eggs, ricotta, milk, s&p, and garlic together until it is smooth and creamy.
5. Tear up half the basil and throw it in the mix, and add half the goats cheese in little blobs.
6. Arrange your pumpkin pieces in the tart, and pour over the ricotta mixture. Top with the figs and remaining goats cheese, and bam! Back in the oven for around 40 minutes +.
7. After the ricotta mixture is firm, u r redi 2 go. Optional: brush the figs lightly with some honey, and pop the tart under the grill for around five minutes.
8. Top with the remaining basil and eaaaaaaat.