18 Jun Fig, Feta and Almond Tart
Fig, Feta and Almond Tart
I adore Syrian food and through working with Team Cook For Syria have been able to enjoy learning so much these last few years about Syrian flavours, ingredients and Syrian’s love of sharing food. This fig, feta & almond tart is one of my favourite new dishes to make, to share with loved ones. I love it served warm with a big tangy lemony dressed pile of green leaves or eaten the next day as a snack. Because of the almond pastry case, it is naturally gluten free and if you’re not a confident pastry make, don’t worry as it’s a breeze to make and everyone loves this tart so double the recipe and make 2 tarts and give one as a present!
Mix the pastry ingredients by hand to form a dough and then roll into a 3mm-thick disc between two sheets of baking parchment. Line a 24cm-diameter ceramic flan dish or tart tin with the almond pastry, trimming away any excess. Line the pastry case with greaseproof paper, fill with baking beans and chill in the fridge for 20 minutes.
Pre-heat oven to fan 180c. Put the bean-filled, chilled tart case in the oven to bake for 10 minutes, then remove the baking beans and paper and cook for a further 10 minutes until slightly browned. Set aside and reduce the oven temperature to fan 170c.
Meanwhile, gently fry onion in the butter in a large pan for about 12 – 15 minutes until caramelised. Add the garlic to cook for the final few minutes.
In a large bowl, whisk together the eggs and almond milk, add the onion and most of the crumbled feta (saving a little extra for topping) before seasoning with salt and pepper, thyme and sumac.
Pour the egg mixture into your pre-baked tart case. Top with the halved cherry tomatoes and halved figs (cut side up) and push them down slightly. Crumble over the remaining feta and a sprinkling of parsley and cook for 35 minutes until golden brown on top and just set in the middle. Allow to cool for 15 minutes before diving in.
375g ground almonds
2 tsp sea salt
½ tsp bicarb soda
30g butter at room temp
2 medium eggs, organic free range if possible
1 tbsp butter
1 large (red) onion, finely sliced
2 fat garlic cloves, finely diced
5 eggs, organic free range if possible
250ml almond milk or regular milk
100g cherry tomatoes, halved
1 large handful fresh parsley
1 tsp dried thyme or oregano / rosemary or 1 tbs fresh
1 tsp sumac
Sea salt & black pepper, to taste
4 medium figs, halved