Fresh Fig & Goat Cheese Tart
Fresh Fig & Goat Cheese Tart
There are worse problems inward the kitchen than making something that tastes amazing, precisely is really hard to name. Like, for example, something that’s slow to name, precisely tastes terrible. Luckily, this fresh fig as well as caprine animal cheese “tart” was the former.
I wanted to brand some form of crostata, or galette-type, free-form tart, which I’ve done successfully inward the by (and convey the video to attempt out it), precisely instead of using criterion pie crust dough, I decided to endeavor something a trivial to a greater extent than rustic, as well as savory, using spelt flour as well as olive oil.
I knew this would couplet beautifully amongst the sweetness fruit, as well as tangy cheese, precisely what I didn’t know, was that it would terminate upwards beingness agency also crumbly, as well as pretty much useless every bit a tart crust. So, I crumbled it into the bottom of a shallow ramekin, as well as the residue is history.
As predicted, the combination of flavors actually worked extraordinarily well, as well as the somewhat gritty texture of the “crust,” added to the interest. But, what the heck is this? I don’t intend it’s a tart. An upside-down crumble? Sandy tart? I plough over up, precisely if you lot convey some fourth dimension to kill, I’d dearest to know what you lot would telephone cry upwards this delicious accident. Semantics aside, I promise you lot plough over this a endeavor soon. Enjoy!
For the crust (makes plenty for close four small-scale tarts):
- 1 loving cup sprouted spelt flour
- 1 tsp kosher salt
- 1 tsp sugar
- 1/4 loving cup olive oil
- 3 or four tbsp water, or plenty to shape a crumbly dough
For 1 “tart:”
- about 1/3 loving cup “crust” mixture
- 2 ounces creamy fresh caprine animal cheese
- 1 dark mission fig, sliced
- tiny pinch of salt
- very tiny pinch of cayenne
- 1 tbsp white sugar
- spring of fresh lemon thyme
