Fig, Ricotta & Spring Onion Tart - Eat Love Share

Fig, Ricotta & Spring Onion Tart

By on October 10, 2019


Fig, Ricotta & Spring Onion Tart



  • 2 cups almond meal
  • Just under 1/2 cup Plain Flour
  • 50g butter
  • 2 eggs
  • 1/4 tsp salt


  • 400g firm ricotta
  • 2 eggs
  • 1/2 cup full cream milk
  • 1/2 tub Chris’ Spring Onion Dip
  • Salt and pepper, to taste
  • 1/2 bunch basil
  • 2-3 figs, sliced
  • 4-5 zucchini flowers


  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. Bake the crust in the oven for 10-15 minutes.
  4. In a large bowl, combine the ricotta and milk, then add the seasoning, eggs, and basil, and finally stir in the spring onion  dip. 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 on top, and give them a light spray with olive or coconut oil. Pop the tart back into tFig, Ricotta & Spring Onion Tarthe oven for 30-40 minutes, or until the ricotta mixture is firm.