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Inspired living

Fig, Hazelnut and Goat’s Cheese Tart Recipe


Try our Fig, Hazelnut and Goat’s Cheese Tart Recipe

Credit: Lee Holmes

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

Ingredients

Method

  • 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)
  1. Preheat oven to 220°C and line baking tray with baking paper.
  2. 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.
  3. 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.
  4. 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.
  5. 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.



 

Lee Holmes

Lee Holmes is a nutritionist, yoga and meditation teacher, wholefoods chef, Lifestyle Food Channel’s Healthy Eating Expert, blogger and author of the best-selling books Supercharged Food: Eat Your Way to Health, Supercharged Food: Eat Yourself Beautiful, Eat Clean, Green and Vegetarian, Heal your Gut, Eat Right for Your Shape and Supercharged Food for Kids.

Lee’s food philosophy is all about S.O.L.E. food: sustainable, organic, local and ethical. Her main goal is to alter the perception that cooking fresh, wholesome, nutrient-rich meals is difficult, complicated and time-consuming. From posting recipes, her passion to share her autoimmune disease story and help others has snowballed and the blog has recently taken home the overall prize at the Bupa Health Influencer Awards as well as the best blog in the Healthy Eating category. She also runs a four-week online Heal Your Gut program.