Pumpkin, basil, goats’ cheese and fig tart

Food Envy London's pumpkin, basil, goats' cheese and fig tart

Ingredients

• 2 cups ground almonds
• 1/2 cup pumpkin seeds, blitzed in a food processor
• a pinch salt
• a drizzle olive oil
• 400 grams pumpkin, cubed
• a pinch chilli flakes - as much or as little as your tastebuds fancy
• a handful fresh sage leaves
• 4 figs, cut into quarters
• 2 cloves garlic, crushed
• small handful basil
• 6 eggs
• 225 grams goats' cheese
• a dash salt and pepper

Preparation

1. To make the base, pre heat the oven to 180˚C/fan 160˚C/Gas Mark 4 and mix all ingredients together. The ‘dough’ should clump together in your hands if you try and make it into a bowl. If not, add a splash of water to encourage it to stick together.
2. Push the mixture into the base of a spring form tart tin and then spread up the sides to create your tart base.
3. Place the tart shell into the oven and blind bake for 10 minutes. Remove from the oven and let it cool. The idea is to end up with a thin layer covering the whole base of the tin, and all the way up the sides.
4. To make the filling, roast the pumpkin cubes with a drizzle of olive oil, salt and pepper, chilli flakes, crushed garlic and some sage leaves for around 35 minutes, until soft.
5. Chop the figs into quarters and leave to one side.
6. In a jug, whisk together the eggs, salt and pepper and crumble the goats' cheese in. Pour the egg mixture into the cooled almond pastry case.
7. Once the pumpkin is roasted, you can start to place it into the egg mixture equally around the tart tin. Then add the figs as decoratively or haphazardly as you wish!
8. Place the tart into the oven for around 20 minutes. Keep an eye on it, but this should be enough time for the mixture to set. You’ll know when it’s ready as the filling will be set and it will have a lovely golden glow on the top.
9. Remove from the oven and remove from tin, place on a cooling rack for 5 minutes. Then scatter the basil leaves over the top and enjoy!