Apparently, all I do is make fig tarts. I’ve made no less than two varieties during my relatively short blogging career – we won’t get into all the other tarts I’ve made. I’ve included them both in this post: the original one contains oat flour and crushed garlic, the newer one is grain free and garlic free. The tart fillings can be played with, depending on what you are hoping to achieve. The second variety has a lot more ricotta, to take the place of the roasted pumpkin in the original tart. If you’d like a FODMAP friendlier option, use the second tart crust in combination with the first filling, omitting the garlic, and using a lactose free milk.
INGREDIENTS FOR THE ORIGINAL FIG TART BASE:
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, quartered
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)
INGREDIENTS FOR THE GLUTEN FREE, GRAIN FREE, SLIGHTLY MORE INTOLERANCE FRIENDLY FIG TART BASE:
2 cups almond meal
1/2 cup tapioca flour
AND FOR THE INSIDES:
400g firm ricotta
1/2 cup milk of choice
75g blue cheese
Salt and pepper, to taste
10g (roughly) basil
2-3 figs, quartered
4-5 zucchini flowers (optional)
- Preheat the oven to 180 degrees.
- In your food processor, combine all the ingredients for the tart base until the mixture forms a ball of dough.
- Press the tart base into a greased tart tin. Poke the bottom of the tart with fork holes, and then pop it into the oven for 10-15 minutes.
- In a large bowl, combine the ricotta and milk, and stir until the ricotta loosens. Add the seasoning, eggs, and basil, and stir in your cheese of choice. Set aside.
- Once the tart base is cooked, remove it from the oven and, after cooling for a couple of minutes, pour the ricotta mixture in. If you are using roasted pumpkin, add this before the ricotta mixture you have chosen. Arrange your fig slices and zucchini flowers (if you are using) 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. Serve warm.