I have been a proponent of the tart since the infancy of my online career. Many moons ago, before FODMAP was even on my horizon, I developed this recipe (or two) for a savoury fig tart. In it’s original form, it included roasted pumpkin, basil and goats cheese, all encompassed in a gluten free tart crust.
Despite the fact that figs and garlic are mostly off the menu for me, I wanted to revamp this tart. It’s from a nostaglic time when Instagram algorithms didn’t exist, I took photos with an IPhone, and stay at home orders were out of the question.
So, allow me to introduce the new and improved gluten free savoury fig tart. It contains honey and thyme roasted pumpkin, figs, goats cheese and some toasted pine nuts. It’s all encompassed in a flaky, gluten free pastry, but there’s a grain free option, too.
FODMAP notes for this gluten free savoury fig tart
Firstly, allow me to point out that this recipe wasn’t created with FODMAPs in mind. I can barely believe it when I say I developed it before I knew much about this level of food intolerances at all. That said, there are a few ways you can keep the content down, if that’s the route you intend to go:
- Use Kent or Japanese pumpkin as opposed to Butternut.
- I’ve had a lot of success replacing ricotta with firm tofu. This can be evidenced from the vegan version of the zucchini swirl tart. I have also used tofu in place of ricotta in the involtini from my cookbook.
- If you really would prefer to use ricotta, you can make a lactose free version using my guide here.
- If figs don’t agree with you or they’re not in season? Leave them out! There’s plenty of strong flavours without the figs.
Recipe substitution options
As we’ve discussed, you are more than welcome to leave the figs out, if that’s your preference.
We’ll go in flour substitution options for your pastry below. The recipe card contains a grain free option, the recipe text contains a traditional flaky pastry option.
As evidenced by the title of this post, I have used other herbs (namely basil) in this tart before. If you’d prefer to use something like rosemary or sage, go for it. Personally I think hardier, more ‘wintery’ herbs are best here, but you can use what you prefer (as long as it’s not coriander).
Pecorino and parmesan can be used interchangeably in this context. As for other cheeses, basically any variety works: blue, camembert, cheddar et al. The flavours should work with anything you throw at it.
If you need the tart to be nut free, use the flaky pastry option and omit the pine nuts.
Gluten free pastry options for your tart
The grain free option (in the recipe card)
You’ve got two options pastry wise for your savoury fig tart – nut free or grain free. The nut free version is more akin to a traditional pastry, whereas the grain free version is an almond meal based one. Almond meal is slightly sweeter, so people who have never had it sometimes find it jarring.
The grain free option for this tart involves the use of almond meal and tapioca flour. Together, they create a nutty but light pastry crust that’s super easy to whip up and caters to grain and gluten free diners alike.
The grain free option is the one listed in the recipe card. It’s very straightforward, and is the quickest and easiest option for this tart. If you’d like to make that version, proceed straight to the recipe card.
The nut free option
For the nut free, gluten free pastry, you have plenty of choices. I have just written up a roundup of all my gluten free pastry recipes on my website and in my cookbooks which you can find here.
My top recommendations are:
- The buckwheat puff pastry from my buckwheat e-book (you will need half a batch)
- Gluten free puff pastry (made the traditional way) from Intolerance Friendly Kitchen
- Gluten free rough puff pastry (you will need half a batch)
More gluten free tart and pastry recipes
- Gluten free quiche
- Gluten free pumpkin and sage tart (low FODMAP)
- Spinach and feta rolls that are gluten free and low FODMAP
- Vegetarian, low FODMAP and gluten free sausage rolls
Gluten free savoury fig tart
- 1 x 24cm fluted tart tin
For the roasted pumpkin:
- 600-700 g pumpkin skinned and cut into small cubes (see notes)
- 40ml (2 tablespoons)* olive oil
- Sprigs of thyme optional
- 1 tablespoon* honey
- salt and pepper
For the grain free pastry:
- 150 g blanched almond meal
- 100 g tapioca flour
- 50 g finely and freshly grated parmesan
- 3g (1/2 teaspoon) salt
- 80 g melted butter
For the tart filling:
- 2 extra large eggs
- 250 g ricotta (lactose free if need be)
- seasoning, to your tastes
- zest of 1/2 small lemon
- pinch of nutmeg optional
- around 1/4 cup pine nuts optional, plus extra to finish
- 1/2 – 1 tablespoon balsamic vinegar
- thyme leaves (woody stalks removed and finely chopped) optional
- 1/2 – 1 bunch spring onion greens, washed and finely chopped (optional)
- 75 g finely grated parmesan plus extra to finish
- 50-100 g goat’s cheese plus a little extra to finish
- 3 extra large eggs (reserve a small amount for brushing the pastry)
- 1-2 large figs
- Roasted pumpkin (above)
- A few extra pine nuts
- Drizzle of honey optional
To roast the pumpkin:
- Preheat the oven to 180C or 356F. Combine all the ingredients for the pumpkin on a baking tray.
- Once the oven is ready, roast the pumpkin for 30 minutes or so. Keep in mind that it will be cooked again in the tart, so it doesn’t need to be totally cooked. Just soft is fine.
To make the tart pastry:
- While you’re waiting for the pumpkin, place the almond meal, tapioca flour, finely grated parmesan and salt in a large mixing bowl. Stir to combine.
- Pour the melted butter into the mixture and use a spoon to combine. It should have the appearance of wet sand.
- Add the eggs and mix well. It should come into a smooth-ish ball of dough. If it looks dry, add a splash of milk or water. If it’s too sticky to handle, put it in the fridge to firm up for 10-15 minutes. Make sure you weigh the flours for the best results.
- When you’re ready, press the dough into a 24cm fluted tart tin. You don’t want it to be too thick so remove any excess dough (you can bake it into cheese biscuits).
- Poke plenty of fork holes in the base and set the tin on a baking tray (this makes it easier to remove from the oven). Place the tart pastry into the oven for 20-25 minutes, or until it is nicely browned.
- Once the tart base is ready, brush it with a bit of the whisked egg you'll use for the ricotta. Allow it to cook for 3-5 minutes more. This ensures that the crust base doesn't become soggy – it forms a barrier between the wet ricotta and the crust.
- Remove the tart pastry from the oven and allow it to cool a little while you prepare the tart filling.
To make the tart filling:
- Combine all the ingredients except the eggs in a bowl and mix to combine. Depending on the type of ricotta you have used (deli is thicker, shelf is runnier) you might need to add some milk to loosen the mixture.
- Adjust the filling for taste before adding the eggs. Stir well to combine.
- Add half the roasted pumpkin into the tart base.
- Pour the filling into the pastry and smooth it down to create an even layer. Arrange the fig pieces, remaining pumpkin, goats cheese and pine nuts on top.
- Place the tart into the oven for 25-30 minutes. After that time, check that the mixture is solid. If necessary, flick the oven to grill and bake for 5-10 minutes (watching closely) until you have a golden top.
- If you like, drizzle with honey and top with fresh herbs before serving. Once cooled, you can store the tart in an airtight container in the fridge for a few days.