Fig and mozzarella tart

Don't miss out on James Tanner's fig and mozzarella tart for a quick and easy mid-week supper! You can even have some leftovers for lunch!

Serves 6

Ingredients: 1 20 cm short crust tart case2 large free-range eggs225g mozzarella, pushed through a grater (don’t worry if it crumbles)225g ricotta5 fresh figs, cut into quartersCrushed sea salt and finely ground black pepper3 tbsp Blossom runny honeyHandful of fresh basil leaves

Method:

• Pre heat oven to 180°C/350°F/gas mark 4

• Beat the eggs in a mixing bowl. Add the mozzarella and ricotta and mix to a smooth creamy consistency. Season with crushed sea salt and freshly ground black pepper.

• Pour the mixture into the pre 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

* To serve drizzle runny honey all over tart and scatter with fresh basil then cut into slices