Baked Roquefort with figs and balsamic onions



For the base

For the filling

  • 700g/1lb 8½oz ricotta cheese
  • 300g/10½oz full-fat soft cheese
  • 6 free-range eggs, beaten
  • salt and freshly ground black pepper
  • 200g/7oz Roquefort (or similar blue raw milk sheep’s cheese)
  • 200g/7oz dried figs, chopped

For the onions

To serve