I was really debating whether to make this or simply eat the fresh figs. We bought some beautifully ripe figs the other day and I have been eating them for breakfast and as dessert; and I also used them in this delightfully autumnal recipe: Butternut Squash, Fig & Serrano Hash.
The problem is that I’m home alone for a couple of weeks, and I can’t possibly eat everything by myself… maybe I should be having dinner parties, while my husband is travelling for business. How does that sound? 😉
Anyway, I was searching for a savoury fig recipe ideas to inspire me to make my own, but only found one that caught my eye. I will have to leave it for another fig occasion as I didn’t have two of the main ingredients nor anything substitutable. So, I decided that this tart sounded really good and perfect to keep around for breakfast, as well. I had to Paleolise it of course, and am very happy with the results.
Mikel López Iturriaga is a reporter and blogger, who loves food and shares recipes on El Pais newspaper. I’ve been inspired before by a number of his ideas.
Figs are very traditional in the Mediterranean cuisine, both in savoury and sweet dishes, and what better to pair it with than our very healthy olive oil and native rosemary!
- 9-10 figs, rinsed, dried and quartered
- 3 eggs
- 1/3 cup raw honey
- 1/2 cup olive oil
- 1/2 cup coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground rosemary
- zest of one lemon, about 1 teaspoon
- 1/4 teaspoon Himalayan salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1 1/3 cups ground almonds/almond flour
- 1/2 cup arrowroot powder
- 2 tablespoons coconut flour
- butter, for greasing
- Preheat oven to 180C (350F).
- Grease a tart tin with butter. The tin should be about 20cm (about 8in) in diameter.
- In a food processor, beat the eggs and honey for about 1 1/2 minutes, until light yellow.
- Add the olive oil, coconut milk, vanilla, rosemary, and lemon zest. Pulse about 30 seconds.
- Add the almond flour, arrowroot powder and coconut flour. Pulse until all is well mixed, about 45 seconds to 1 minute. Let stand about 5 minutes to thicken up a bit.
- Pour into a mixing bowl.
- Give it a stir and add about 3/4 of the cut figs to the dough. Give it another stir to mix well.
- Pour into the tart tin, scrapping the bowl with a spatula to get all of the dough.
- Bake for 15 minutes.
- Then add the remaining fig pieces on top, placing them in a pretty design, if desired.
- Bake an additional 10 minutes, then drizzle with some olive oil and bake 5 minutes longer.