If you like a little sweetness with your savoury, James Tanner has just the dish
Ingredients
Before you start...
You will need a 20-cm diameter (and ideally 5-cm deep) loose-based tart tin for this recipe.
- 375 g13¼ oz pack shortcrust pastry
- 3 large free-range eggs
- 500 g17¾ oz ricotta
- 5 fresh figs, cut into quarters
- Crushed sea salt and finely ground black pepper
- 1 large aubergine, cut into 2cm thick slices
- 1 red and yellow pepper, de-seeded and cut into 2cm length strips
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 2 tbsp clear blossom honey
Method: How to make Fig and ricotta tart with chargrilled vegetables
Preheat the oven to 200°C/Gas 6. Roll out the pastry and use it to line a 20 cm diameter (and ideally 5 cm deep) loose-based tart tin.
Line the pastry with a sheet of baking parchment and fill with baking beans. Blinf bake for 20 minutes.
Remove from the oven and take out the baking parchment and beans. Reduce the oven temperature to 180C/Gas mark 4.
Beat the eggs in a mixing bowl. Add the ricotta and mix to a smooth creamy consistency. Season with crushed sea salt and freshly ground black pepper.
Pour the mixture into the part baked pastry case. Smooth the surface with a palette knife. Bake for 30 minutes.
Remove from the oven and arrange the figs, cut-side up, on the surface. Return to the oven and cook for a further 10 minutes until the figs are beginning to brown on the edges. Remove from the oven and leave to cool on a wire rack.
For the vegetables:
Simply add to a bowl, season and drizzle over the olive oil and balsamic vinegar and toss so all the vegetables are coated. Next heat a char-grill pan or non stick frying pan on the stove top and lay the vegetables into the pan and cook for two minutes on both sides.
To serve, remove tart from tin and cut out slices, arrange on serving plates, add grilled vegetables and drizzle honey all over and around.
