Today I welcome the lovely Michelle of The Vibrant Kitchen & Home to Cowgirls & Collard Greens for the first time. Michelle and I have been following each other on social media for quite some time and we had an opportunity to meet up in person last summer while both of us were in the Bay Area. Not only is Michelle a truly delightful person with a gentle soul, she is extremely talented in food styling, recipe development, photography and, she has the most intriguing way with words (just read the intro to her recipe below and you’ll understand what I mean). I find her work truly inspiring. Welcome to the blog Michelle and thanks for sharing your delicious & summery plant-based tart recipe!
Roasted Fig, Plum & Raspberry Tart
Sticky sweet flesh bursting with the flavor of life. Figs are an ode to Summer a nostalgia that stays with you as you grow. If you grew up near fig trees you know the romance of them, they are nature’s clock reminding you that the heat of Summer is peaking but it will also be leaving soon. This tart is a celebration of Summer’s abundance. Figs and tart raspberries meld together to form an exquisite escape in every bite. The crust is made from toasting almonds and pecans to give a gentle earthiness to the sweetness of the fruit. Serve this tart at a late night Summer gathering and the colors will give life to the table and each slice will inspire conversation and togetherness. Happy season beauties!
For the Pastry
3 tablespoons extra virgin olive oil, plus more for oiling the tin (You can also use coconut oil)
1⁄3 cup toasted almonds
1/3 cup toasted pecans
1⁄4 cup Gluten Free rolled oats
1⁄4 teaspoon sea salt
2⁄3 cup Bobs Red Mill Gluten Free Flour Mix or any gluten free flour you love!
2 tablespoons cacao powder
3 tablespoons maple syrup
1 teaspoon vanilla extract
1⁄4 teaspoon almond extract
½ teaspoon Cinnamon
1/8 teaspoon nutmeg
For the Filling
1 lb fresh ripe figs, stemmed and cut in half
2 plums sliced
2 teaspoons extra virgin olive oil
3 tablespoons maple syrup
3⁄4 cup plus 1 tablespoon apple juice
3⁄4 teaspoon agar flakes
1 teaspoon arrowroot
1⁄2 teaspoon vanilla extract
Zest of one orange
Zest of one lemon
2 cups fresh raspberries (You can also use blackberries, mulberries, strawberries)
- Preheat oven to 350 F, and line the bottom of a spring form tin with baking parchment and lightly oil the sides.
- Grind half of the almonds and pecans, oats cacao and salt in a food processor until coarsely ground, about 20 seconds. Transfer to a bowl and stir in gluten free baking flour. Hand chop the remaining almonds and pecans then add to the other ingredients and mix well. Drizzle in olive oil or coconut oil and mix with your fingertips until all flour is moistened. Cooking with your hands infuses the food with so much love! Add maple syrup, vanilla and almond extract; mix until incorporated. Pastry should be perfectly moist but not too sticky. Make sure your hands are dry then press pastry evenly into prepared tin. Press pastry only 1⁄2 in up sides. Prick bottom of tart several times with a fork and bake for 15-20 minutes depending on your oven. It should be the color of golden sunshine and the aromas should fill the kitchen. Remove from oven and set aside to cool.
Now for the Filling:
- Put your oven temperature up to 400 F and get a baking tray or roasting dish. Add figs & plums and drizzle with olive oil and 1 tablespoon of the maple syrup; toss gently to coat. Spread fruit out evenly over tray and arrange cut-side up; roast for 20 minutes or until they begin to caramelize and soften. Remove from oven and set aside.
- Combine 3⁄4 cup of the apple juice and agar flakes in a small heavy- bottomed pan and bring to the boil over high heat. Whisk, cover pan, reduce heat to low and simmer for 5 minutes or until agar has completely dissolved. In a small bowl, dissolve arrowroot in remaining tablespoon of apple juice and slowly drizzle into hot agar mixture, whisking constantly until mixture returns to a simmer and has thickened slightly. Remove from heat and whisk in remaining tablespoon maple syrup and vanilla. Set aside, uncovered, for about 5 minutes or until mixture has thickened a little but not begun to set.
- Place roasted figs in a bowl and pour in warm agar mixture. Stir gently with a rubber spatula or with your hands to combine. Add raspberries and toss gently until evenly distributed and gently fold in your lemon and orange zest.
- Transfer mixture to baked tart shell and lovingly spread out filling in an even layer. Refrigerate for 20 to 30 minutes or until filling is set. Serve topped with coconut whip cream or even a drizzle of melted dark chocolate for a decadent evening treat! Enjoy darlings.