After all these years of living in Florida, I’d never seen, let alone tasted a local fig until very recently. I heard legends of them existing, but never came across one. The other week, at a party, I met the lucky owners of a couple of fig trees in town and got an invitation to come pick some fresh figs. The trees were tiny, not at all like the ones that I was used to from back home by the Black Sea, but still studded with figs. It had been a while since I tasted one of my favorite fruit right off the tree, and they did not disappoint. Although small and pale in colour, the figs were honey-sweet and delicious.
I was inspired to make a fig tart, using my favourite long rectangular tart pan, combining my homemade ricotta, figs and chocolate – how could the combination of all those wonderful ingredients ever disappoint?
You can use any good crust recipe for the tart. I like to utilize the whey left over from ricotta cheese making as the liquid component in the dough – it gives a wonderful texture to a very simple whole spelt dough. Roasted grapes are a fall indulgence and a great accompaniment to this tart.
Paloma ate the majority of the tart (a chocoholic in the making). She just started kindergarten, and we have been getting used to the new routine and rules that come about all too fast when the little ones grow up. Because the content of her lunchbox is always very different from most of the children in the class, the beginning of each new school is quite an adjustment, food wise. I have to work out how to pack all of Paloma’s food in a way that is convenient enough for her to eat, how to store it safely during the day, and last but not least, I have to think about how the kids (and sometimes the teachers!) will react to it. The most constant variable in her lunchbox is a green juice or smoothie, while everything else changes from day to day. The juice, of course, gets some negative attention, but thankfully Paloma is a fiery little Leo who can stand up for herself. The last incident happened very recently, and Paloma’s comeback (according to her own account) was “This is my mom’s juice, and if you don’t like it, don’t look at it!” She didn’t seem at all upset by that conversation.
And speaking of healthy foods for children, a reader, Elle Valentine, recently shared her healthy children’s book with us. It is called The UnPopular Pea (and Carrot) and was written to help kids learn about real food and making healthy dietary choices. It is a helpful tool, along with being very clever and entertaining – Paloma is obsessed. Watch the campaign video here and buy the book here. Thank you Elle!
Fig and Chocolate Ricotta Tart
for the crust
1 1/2 cups whole grain spelt flour (I used sprouted spelt flour)
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup whey – left over from ricotta making
to make the crust
1. Combine the flour, baking powder and salt in a mixing bowl. Add in the whey, mix and knead into a soft dough.
2. Lightly grease a tart pan with coconut oil and press the dough against the bottom and sides of the pan to create a crust of even thickness. Refrigerate for 30 minutes.
for the filling
2 cups ricotta cheese (I make mine with raw goat milk)
1 vanilla bean – seeds scraped out, optional
2 tablespoons coconut sugar, plus more for sprinkling on top
about 4 tablespoons (half of a standard bar) grated dark chocolate, or more to taste
15 dried but moist figs – stems removed and halved
9 fresh ripe, sweet figs – stems removed and halved
to make the filling and bake the tart
1. Preheat oven to 400 F (200 C).
2. Combine the ricotta with vanilla seeds and coconut sugar in a medium sized bowl, set aside.
3. Remove the crust from the fridge and sprinkle about 1/2 of the chocolate over the bottom. Spoon 1/2 of the ricotta mixture over the chocolate, distribute evenly.
4. Press the dried figs, cut side up, into the ricotta layer, positioning them evenly over the surface of the tart. Follow with the rest of the ricotta, distributing it into an even layer. Press the fresh figs, cut side up into the ricotta, flattening the surface. Sprinkle with coconut sugar.
5. Bake for 30-35 minutes, until the crust is golden and the figs are caramelized. Take out of the oven, sprinkle with the rest of chocolate and place back into the oven for a couple of minutes to let chocolate melt slightly.
6. Let cool, slice and serve with roasted grapes if desired.
Notes:
1. If using store bought ricotta, consider draining it over a sieve overnight in a fridge.
2. If you don’t have the left over whey, consider this simple recipe for a crust. Substitute spelt flour for all purpose if you wish.
Roasted Grapes
grapes
coconut oil or ghee
1. Preheat oven to 450 F (230 C).
2. Make sure that the grapes are dry after you wash them. Toss the grape clusters with oil or ghee to coat lightly.
3. Roast for 8-12 minutes until soft and skins began to split.
Chelsea The Naked Fig says
How is it possible that each of your recipes is better than the last?! This looks spectacular. I am just now becoming a chocolate lover and obviously I am a fan of figs. I can’t wait to try this! ❤
Sini | my blue&white kitchen says
This tart looks absolutely stunning. I envy you…figs right off the tree! That’s what dreams are made of.
Reana Louise says
Ooh yum, I think I’ll emulate your delicious tart this weekend. And I think I’ll emulate a bit of Paloma’s fire today :)
Emma Galloway says
While I was lucky enough to grow up with friend who had huge fig trees, it’s only been in the past few years that I’ve grown to love them. I think we’ve all become accustomed to overly sweet fruits with modern farming, so I find their mellow sweetness refreshing.
Also, LOVE Paloma’s come back on the green smoothie! I’ll have to tell that one to Kye, who still after nearly a year of school gets upset sometimes when his friends say his (homemade gluten-free) bread looks weird. xx
coconut and quinoa says
Looks and sounds absolutely delicious! Love sprouted spelt flour as well…what brand do you use?
Elle Valentine says
I am so happy Paloma loves my book! I would like to give her a BIG virtual high-five! I love that she is being a rebel food eater and standing up for herself! That is such a big part of the book’s message about eating (and doing!) “unpopular” things. I was made fun of all the time at work for bringing healthy, “weird” lunches (and for preparing them in the community kitchen, ha).. so I can relate!
Thank you for sharing! Your recipe and photos look heavenly as usual! :)
❤
Elle Valentine
Elizabeth says
The children and I have been enjoying organic black grapes. Thanks for sharing your beautiful dish.
Peace & Raw Health,
Elizabeth
Golubka says
Thanks for your comments, everyone!
Amy, I use To Your Health Sprouted Flour Co
Vangelia says
Made it yesterday with gluten free crust and it was absolutely delicious. Definitely will make it again before figs are gone. Thank you for such yummy recipe!
hajjandumrah says
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Eunoia says
That tart looks lovely! I don’t know if you have previously shared, but it would be fascinating to see what kinds of things you pack for Paloma’s lunch and the ways you choose to store it :)
saucygander says
Wow, that tart looks simply stunning! I really must make this!
Paige says
Could this be any more beautiful? The use of colour here has my mouth watering. Отлично! Can’t wait to try it.
Kruz says
One can never have too many hazelnuts or too much bread! It’s a beitfauul crusty loaf, and I love how all the chunky goods look in there. Because you are the German foods queen, I’ve been looking around your blog to try to find something to make for my g entry of E.A.T World. I’m pretty sure it’s going to be your Donauwelle! *drool*
Marieke says
Wow, this looks amazing! I was just wondering if I could substitute the whey in the crust for something else?
Thank you in advance!!