Gluten free, grain free fig and blue cheese tart

So I've been doing the whole food 'gramming thing for a while now. I started back when I'd gotten my wisdom teeth out, and, thanks to a lil knick to the sinus, found myself with a lot of free time to decoratively arrange cacao nibs on a plate, and a lot of puffiness. I loved faffing around with my food, and was strictly an Iphone shooter  - I didn't have an SLR, nor did I have much desire to use SLR shots for the gram. 'It defeats the purpose of INSTAgram,' I would say defiantly, a mentality I still deep down agree with, despite caving to the perfectly composed pressure. 


Eventually, when the whole thing started to get a bit more serious, I invested (aka dedicated my 21st birthday wish list) in a basic SLR. I had no idea how to use it, so I stuck strictly to auto functioning (and continued to do so for a good two years). It was around about this time that I took the original shot of this tart. I didn't have Lightroom, a whole basket of tea towels, a wall lined with backdrops, or a penchant for Artisan crockery. What I did have was a private folder on Facebook that I used to upload my SLR photos, because the concept of getting them from my computer to my phone was absolutely baffling to me. 


Anyway, the point of this whole ramble is this: that original tart photo is probably the most shared image I've ever created. It still pops up every now and again, even though I posted it two or three years ago. Whether it's because of the algorithm that it has received more attention than anything I've shot on a fancy camera, or because I've already peaked, I can't be sure, but I probably can (*googles how to cope with peaking too soon). 

I've created this version to be completely grain free - the original used oat flour and a bunch of other things my digestive system wouldn't even touch these days. This one also has zucchini flowers, courtesy, again, of my Dad's garden, but they don't necessarily add a whole heap of flavour, and could be omitted if you don't have access to freebies and don't want to take out a small loan.


2 cups almond meal
1/2 cup tapioca flour
50g butter
2 eggs

400g firm ricotta
2 eggs
1/2 cup milk of choice
75g blue cheese
Salt and pepper, to taste
10g (roughly) basil
2-3 figs
4-5 zucchini flowers (optional)


1. Preheat the oven to 180 degrees. 
2. In your food processor, combine all the ingredients for the tart base until a ball forms in your food processor.
3. Press the tart base into a greased tart tin. You have to be a big patient, it does take a lil while. Poke the bottom of the tart with fork holes, and then pop it into the oven for 10-15 minutes. 
4. In a large bowl, combine the ricotta and milk, and stir until the ricotta loosens. Add the seasoning, eggs, and basil, and finally stir in the blue cheese. Set aside.
5. Once the tart base is cooked, remove it from the oven and, after cooling for a couple of minutes, pour the ricotta mixture in. Arrange your fig slices and zucchini flowers on top, and give them a light spray of olive oil. Pop the tart back into the oven for 30-40 minutes, or until the ricotta mixture is firm.