Fig season is here again so I’m a very happy cook. The sweetness of these little soft fruits is improved by slow roasting them and the same goes for tomatoes. The depth of roasted sweetness is wonderful in this Fig and Tomato Tart especially against the sharpness of the ricotta. It’s delicious hot or cold so pop any leftovers in the fridge for a quick lunch the next day.
Contain Omega-3 (DHA) and Selenium which improve physical brain health and stabilize mood.
INGREDIENTS
Makes 8 slices
9 cherry tomatoes
4 figs
250g ricotta
65g grated parmesan
375g ready to roll shortcrust pastry
2 large eggs
handful of fresh basil leaves
salt
*this recipe requires a spring-bottomed pie tin and a food processor
- Halve the tomatoes and grind over with salt then grill under a 175°C grill for 10 minutes. Squish the grilled tomatoes to remove any excess liquid then set aside for use later.
- Roll out the pastry then gently press into a spring-bottomed pie tin that has been buttered. Trim off any excess pastry around the edges. Scrunch up the paper that the pasty was rolled in and flatten out over the pastry then pour over ceramic beans to weigh down the pastry. Bake for 10 minutes at 195°C (175°C Fan).
- Put the ricotta, parmesan and eggs into a food processor then blitz until smooth then stir in the chopped basil. Pour the mixture into the par-baked pie shell then arrange the tomatoes and figs around the top and bake for 30 minutes at 195°C (175°C Fan). Sprinkle over some fresh basil and serve.
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