FIG + ROSEMARY TART FROM SLOW DOWN AND GROW SOMETHING
Dad had a fig tree in the orchard where I grew up. As kids, we would sneak down there after school and gorge on the juicy morsels like hungry little bats. Growing figs is not difficult, making the figs last from the tree to the kitchen, however, is. Sometimes tart recipes can look complicated and overwhelming, we avoided making them for a good part of our lives because the recipes were too intimidating. So we’ve tried to make this recipe as simple as possible!
1 tart, serves 10 people
- 1½ cup chickpea flour
- ¾ cup almond meal
- ¾ cup coconut sugar (or raw sugar)
- 2½ tablespoons of melted coconut oil (or butter)
- Pinch of salt
- 1 heaped tablespoon of finely chopped rosemary
- 250g cream cheese
- 500g ricotta
- ½ cup honey
- Juice and zest of ½ lemon
- 8-10 figs
- Honey to drizzle
- Preheat the oven to 180*C and grease a round cake tin with coconut oil or butter.
- Combine the chickpea flour, almond meal, sugar, salt and rosemary in a bowl. Add the oil and rub in with your fingertips until the mixture begins to stick together.
- Spread the mixture evenly over the base of a medium-sized round cake tin.
- Bake for 12-15 minutes until it begins to change colour slightly. Remove from oven and allow to cool completely.
- For the baked figs, slice figs in halves and place on baking tray. Drizzle with honey and bake for 15-20 minutes. You want them to start caramelising, but still hold their shape. Remove from the oven and set aside.
- Meanwhile, for the filling, combine the cream cheese, ricotta, honey and lemon (juice and zest) in food processor. Once you have a creamy, smooth texture, spoon into the cold base and evenly spread. Return to oven for 25-30 minutes or until the centre is custard like.
- Cover top of cake with roasted figs.
- Place in the fridge for at least 2 hours before serving.
Discover more delicious recipes and grab your copy of Slow Down and Grow Something at our Paddington Showroom atShop 3/188 Oxford St, Paddington NSW 2021.