A Pumpkin Fig Tart

There's nothing quite like homemade food. The making of it is therapeutic to me. Because although there's a few steps involved, every step is a form of art. Making that dough, dicing the pumpkin, slicing the figs, crumbling the goat cheese and putting it altogether to make something delicious is like therapy for me. I get so much joy in making something delicious and trying new recipes.

And even more so in the fall and winter seasons. It must be that they are my favorite time of year so I get excited and motivated about trying a new recipe or whipping up something from our recipe archives. I also tend to bake more sweets because 'tis the season. Although fall isn't quite in the air yet, I like pretending that it is.

And my love of cooking and baking goes beyond that. I love serving something delicious to my family and our friends. And it's all in the details. Setting a nice tablescape with a good meal {and wine} and good company is all that matters.

Because if I look back, so many of my favorite memories are made in the kitchen and on the table.

I whipped up this delicious pumpkin fig tart just before hurricane Irma hit and it was so nice having leftovers to eat. The leftovers made me feel at home.

By the way, since I had leftover dough for the crust from this recipe, I just went ahead and used it for this recipe and it was so good!

PUMPKIN FIG TARTCRUST1 cup oat flour1 cup almond meal1/2 cup millet flour1/2 cup solid coconut oil2 eggsgenerous saltPUMPKIN FIG MIXTURE500g pumpkin, cubed3 figs, quartered1/4 cup milk100g ricotta15-20g garlic, crushedsmall handful of basilgenerous salt and pepper3 eggs50g goats cheesearugula1. Preheat the oven to 350 degrees Fahrenheit.2. Toss the pumpkin cubes in a lil bit of oil of your choosing, and pop them in the oven for about 30 minutes.3. While this is happening, combine your tart case ingredients together, and press into a medium sized tart case. Pop it in the oven for around 10 minutes.4. Once everything is cooked and a lil bit cooled, grab a bowl and lightly beat your eggs, ricotta, milk, s&p, and garlic together until it is smooth and creamy.5. Tear up half the basil and throw it in the mix, and add half the goats cheese in little blobs.6. Arrange your pumpkin pieces in the tart, and pour over the ricotta mixture. Top with the figs and remaining goats cheese, and bam! Back in the oven for around 40 minutes +.7. After the ricotta mixture is firm, u r redi 2 go. Optional: brush the figs lightly with some honey, and pop the tart under the grill for around five minutes.8. Top with arugula and eat.recipe via George Eats with some tiny adjustments by me