This tart is the perfect bring-along if you’re invited to dinner and want to contribute a dessert with some wow factor. The roasted crunchy hazelnuts intermingle beautifully with the soft sweetness of roasted figs and a tangy edge of creamy goat’s cheese. Figs are also considered an aphrodisiac, too.
Serves: 6
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Servings
Serves: 6
Prep time
Cook time
Recipe
Ingredients
- 55g hazelnuts, roasted & chopped, plus 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
- Rice-malt syrup or honey, for drizzling
- Rosemary sprigs, to serve (optional)
Method
- Preheat oven to 220°C and line baking tray with baking paper.
- Grind hazelnuts in food processor. Carefully lay pastry sheets side by side on prepared tray, overlapping them slightly and pressing down on joins. Press around gently with knife to mark 2cm border without going right through. Fold edges over along score mark.
- In medium bowl, mix butter, ground hazelnuts, 2 tbsp of coconut sugar plus cinnamon and egg, working it into a paste using fork. Spread over pastry, keeping border clear.
- Crumble half of goat’s cheese over tart. Arrange figs on top then crumble over remaining goat’s cheese and scatter over extra hazelnuts. Sprinkle remaining coconut sugar over top.
- Bake for 12–15 mins until the pastry is puffy and golden. Serve topped with drizzle of rice-malt syrup or honey and garnished with rosemary, if using.
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