Fig Tart with Rye Crust

Fig Tart with Rye Crust

Do you ever feel that all you pretty much want to do is sleep? I currently feel like that. Shock – horror! Am I just super pathetic or is it normal to feel exhausted at times? Not sure if it’s the busy work schedule or the shortening and dimming daylight. It feels like days are just getting shorter and shorter so fast. Also not good for trying to photograph food. Argh! I am having a constant struggle against the fading rays of light immediately when I take a camera into my hand and even try to get close to a pie or a cake! Seriously frustrating! I think this stretch from beginning of November to Christmas is the hardest time of the year. I don’t know about you, but at least to me. I mean you had fun at Halloween and got excited about the fall, but now it just feels like even daytime it is grey and dark. And we don’t even have Thanksgiving to look forward to. So November is pretty much a bleak, bleak month.

Fig Tart with Rye Crust

Have I depressed you enough yet? On top of that today’s recipe is sugar-free. Waat?????!!! Yes, I decided to try something different for a while as my growing sweet tooth needs some restraining. So, today’s recipe is sugar-free Fig Tart with Rye Crust. But it tastes delicious! For the base I only used rye and spelt flours. I know – how healthy can I go. But listen, I do enjoy eating rye this and rye that. After all I was born and raised in Finland, so I am extremely used to eating rye flour (rye bread, Karelian pastries etc). Oh, really dark and strong rye bread is one of my absolute favourites! That with butter and Finnish Oltermanni cheese. That’s what my dreams are sometimes made of… *wink*

Fig Tart with Rye Crust

Another thing I love is figs. Especially figs roasted with balsamic vinegar and goat cheese. Yum! But they are pretty darn good in a Fig Tart with Rye Crust as well.

Fig Tart with Rye Crust

Fig Tart with Rye Crust

Preparation time: 30 min (+baking time)
Serves: 8

Ingredients:
Base:
1 1/2 dl Water
1/2 tsp Salt
3 dl Rye Flour
1 dl Spelt Flour
2 tbsp Melted Butter
1/2 tbsp Fresh Rosemary
Filling:
4-6 Fresh Figs
150 gr Soft Goat Cheese
2 dl Creme Fraise
2 Eggs
1/2 tbsp Honey

Directions:
Preheat the oven to 175 C (350 F). In a medium bowl mix rye and spelt flour together. Add rosemary and salt. Mix. Melt the butter. Add water and the melted butter to the flour mix. Mix well and knead for 1-2 minutes. Transfer the dough into a refrigerator whilst you prepare the filling. Wash the figs. Cut each fig into 12 pieces. In a medium bowl mix together the soft goat cheese, creme fraise, eggs and honey. Take the dough from the refrigerator and press it into a loose-bottom 23 cm (10 inches) diameter pie or flan dish. Take care to evenly cover the bottom and the rims. Place the fig pieces in a circular pattern on top of the bottom dough layer. Pour the filling on top. Bake for 45-50 minutes. Leave to cool in the flan dish for 5 minutes. Then remove the rims and the bottom of the dish. Transfer the Fig Tart with Rye Crust onto a cooling rack to cool down.

Fig Tart with Rye Crust

Fig Tart with Rye Crust
 
Prep time
Cook time
Total time
 
Sugar-free Fig Tart with Rye and Spelt flour crust.
Author:
Recipe type: baking
Serves: 8 servings
Ingredients
  • Base:
  • 1½ dl Water
  • ½ tsp Salt
  • 3 dl Rye Flour
  • 1 dl Spelt Flour
  • 2 tbsp Melted Butter
  • ½ tbsp Fresh Rosemary
  • Filling:
  • 4-6 Fresh Figs
  • 150 gr Soft Goat Cheese
  • 2 dl Creme Fraise
  • 2 Eggs
  • ½ tbsp Honey
Instructions
  1. Preheat the oven to 175 C (350 F).
  2. In a medium bowl mix rye and spelt flour together.
  3. Add rosemary and salt. Mix.
  4. Melt the butter.
  5. Add water and the melted butter to the flour mix.
  6. Mix well and knead for 1-2 minutes.
  7. Transfer the dough into a refrigerator whilst you prepare the filling.
  8. Wash the figs.
  9. Cut each fig into 12 pieces.
  10. In a medium bowl mix together the soft goat cheese, creme fraise, eggs and honey.
  11. Take the dough from the refrigerator and press it into a loose-bottom 23 cm (10 inches) diameter pie or flan dish. Take care to evenly cover the bottom and the rims.
  12. Place the fig pieces in a circular pattern on top of the bottom dough layer.
  13. Pour the filling on top.
  14. Bake for 45-50 minutes.
  15. Leave to cool in the flan dish for 5 minutes.
  16. Then remove the rims and the bottom of the dish. Transfer the Fig Tart with Rye Crust onto a cooling rack to cool down.

 

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