Fig and Ricotta Tart

So here's what you need to know... figs are in season right now. They are so cheap (I got a pack of 4 for £1), and this tart is a great way to show them off at their best. Now you know.

The original recipe is by James Tanner, and the tart will serve 4-6. I served it for just me and Alice (with leftovers I must add!) so I halved the vegetable accompaniment to serve 2.

First, heat the oven to 200'C/Gas 6.

Roll out a 375g pack of shortcrust pastry (if you're a serious cook you can make it yourself).

Line a flan/quiche tin with the pastry. Ideally, it should be a loose bottomed tin.

Fill with baking beans or rice, and blind bake for 20 minutes.

Take out and leave to cool. Reduce oven temp to 180'C/Gas4.

Meanwhile, prepare your filling. Beat 3 eggs in a mixing bowl, add 500g ricotta cheese, and mix until smooth. Season. Pour the mixture into the cooked pastry case. Bake for 30 minutes.

Now remove from the oven, arrange your quartered figs on top, then put back in the oven for 10 minutes whilst you prepare your chargrilled veg to serve alongside.

Slice 1/2 a courgette,1/2 a small aubergine,1/2 a yellow pepper and 1/2 a red pepper. Place in a bowl, then pour over 1/2 tbsp balsamic and 1/2 tbsp olive oil. Mix well to coat the veg.

Heat a grill pan, then cook the veg for approx 2 minutes each side.

When the tart is ready, remove from the oven. Serve with the vegetables and some salad. We also had some garlic bread but, on reflection, this was a tad excessive! And don't forget to drizzle some honey all over before serving. Don't ever say I'm not good to you guys...x