Fresh fig ricotta and prosciutto pie
400g Goat ricotta
125g Goat curd
1 cup fresh basil
4 large eggs
2 slices prosciutto
1 cup milk
2 tbs flour
ground pepper and salt
5 figs (ripe, cut into 1/2 cm thick rounds)

preheat oven to 180 C, butter pie plate, whisk ricotta, eggs, milk, flour, salt and pepper in a large bowl until blended; finely chop basil ; add basil prosciutto and half of goat’s curd to the ricotta mixture and stir; pour mixture into prepared pie pan; arrange figs in concentric circles on top of filling; sprinkle with remaining goat’s curd. Bake 45 minutes until the edges are lightly browned and the centre is almost set; let stand 10 – 15 minutes before serving.