I went to the market (Le Marche des Enfants Rouges!) the other day with the idea of buying figs. I love figs, and now that the weather has turned cold and rainy, I’m pretty sure this is the last wave of figs before the season ends. Sigh.
As I look up to the market man, the sentence “Je vais prendre un kilos de figues, si vous plait” came out of my mouth. After I realized what I had just said, I came to terms with the fact that I just purchased a kilo of figs. A kilo. What does one do with a kilo of figs? On the way home, I pondered this while popping figs into my mouth.
My first attempt to battle the proliferation of figs in my kitchen was their use in a tart. This week you will see a few more recipes involving figs. Get excited. They’re going to take Fig Newtons to the next level.
The tart below can be used as a standard gluten-free (and vegan) base for any sweet or savoury dish. I threw some figs in there, because, you know, I just bought a kilo of figs. Oh... and I forgot to mention that I picked up a few different types of cheeses from the cheese man... so, I decided to add some of that, too! Et voila,
Buckwheat-Almond Meal Tart – What you need:
- 1 ½ cup of buckwheat flour
- ¾ cup of almond meal
- ½ cup margarine, chilled (or butter, if you please)
- 1 teaspoon of salt
- 6 to 8 tablespoons of water, chilled
Buckwheat-Almond Meal Tart – What you do:
With two knives or a pastry blender, cut together the flour, almond meal, salt, and margarine. When the mixture resembles course crumbles, start to mix in the chilled water. Add the water until the mixture comes together well and you can shape it into a ball.
Wrap the ball in plastic wrap and chill in the fridge for at least 30 minutes.
I didn’t roll out the dough, if you’re motivated, you can take this path… but instead I just pushed the dough out with my hands in a tart pan until it was evenly spread.
After this, you can do whatever you want! I spread around a tablespoon of mustard onto the base of the tart, then on top of this I spread softened goat cheese onto the tart base. After I placed fresh fig slices in a circle onto the tart. My cooking definitely isn’t as precise as my baking, so at this stage I took a tablespoon or two of honey and drizzled it all over the tart and grinded some sea salt as a finishing touch.
I baked the fig tart at a 160c oven for 30 minutes. The crust was “earthy”, but paired really well with the sweet fig and salty goat cheese!
This Sunday was, in every way, perfect. It involved some morning yoga, a long walk through the Marais district in Paris, then this tart for dinner with large helpings of hummus, Turkish pizza, various salads, and wine shared with friends. Fairly certain one can’t ask for much more in life.
This tart didn't use up even HALF of my kilo... so, yeah... check back again this week if you're on a fig fix like me! I have some pretty fun ideas floating around in my brain right now.
Baking soundtrack - Tunes to inspire your inner baker: (Relaxing and mellow Sunday music!!)