Quick kitchen: Fig, hazelnut and goat’s cheese tart
Quick kitchen: Fig, hazelnut and goat’s cheese tart
Looking for the perfect dessert for your next dinner party? This fig, hazelnut and goat’s cheese dessert tart will hit the spot every time.
Servings
Prep time
Cook time
Recipe
Ingredients
- 55g hazelnuts, roasted & chopped + extra to serve
- 2 sheets gluten-free shortcrust pastry
- 55g unsalted butter
- ⅓ cup coconut sugar
- ½ tsp ground cinnamon
- 1 egg
- 150g goat’s cheese
- 10 figs, halved
- Honey or rice-malt syrup for drizzling (optional)
- Rosemary sprigs, to serve (optional)
Method
- Preheat the oven to 220°C and line a baking tray with baking paper.
- Grind the hazelnuts in a food processor. Carefully lay the pastry sheets side by side on the prepared tray, overlapping them slightly and pressing down on the join. Press around gently with a knife to mark a 2cm border without cutting all the way through. Fold the edges over along the score mark.
- In a medium bowl, mix the butter, ground hazelnuts, 2 tbsp of the coconut sugar, and the cinnamon and egg, working it into a paste with a fork.
- Spread over the pastry, keeping the border clear. Crumble half the goat’s cheese over the tart.
- Arrange the figs on top, then crumble over the remaining goat’s cheese and scatter over the extra hazelnuts. Sprinkle the remaining coconut sugar over the top.
- Bake for 12–15 mins, until the pastry is puffy and golden.
- Serve topped with a drizzle of rice-malt syrup and garnished with rosemary, if using.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
