Fig & Prosciutto Tart

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Base ingredients

1 cup buckwheat flour

3/4 cup sunflower seeds

3/4 cup oats

1/4 cup savoury yeast flakes

100g cold butter, chopped

1 egg

Pinch of salt

Filling ingredients

3 eggs + 2 yolks

1/2 cup ricotta

Choose your own adventure with the filling, for this I did:

3 figs, sliced

85g prosciutto

1/2 zucchini, ribboned

1/2 cup picked basil leaves

Method

Preheat oven to 180 degrees celsius.

Blitz seeds and oats to fine crumb. Add remaining base ingredients and blitz to form dough. Press into a greased loose based tart tin and prick all over with a fork. Bake for 10-13 mins until slightly firm/golden.

Blitz egg and ricotta. Arrange filling ingredients (except figs & basil). Pour egg mixture over tart. Decorate with figs & basil.

Baked for 35-40 minutes or until lightly golden.