Gluten free savoury fig tart
Gluten free, grain free option, nut free option
Equipment
- 1 x 24cm fluted tart tin
Ingredients
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)
To top:
- 1-2 large figs
- Roasted pumpkin (above)
- A few extra pine nuts
- Drizzle of honey optional
Instructions
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.
Notes
- I have a recipe for lactose free ricotta here.
- If you want a lower FODMAP or nut free pastry recipe, see my roundup of all my gluten free pastry recipes.
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