Making a tart is a long overdue plan of mine, ever since I started this blog. The ultimate trial of healthy cooking. I mean, as you might know by know, the main ingredient in any type of crust is butter. Since butter is out of the question, I tried to recreate my favorite tart crust with olive oil, and the result was amazing. To fill it, I decided to go with my current obsession, insert here “fig and cheese combo” coupled with thyme and walnuts. Yeah, that one! Behold, the Fig and Goat Cheese Tart with Vegan Crust recipe is here and it looks like this:
I know what you are going to say! Why make a crust when you can buy one?!? Well, the answer is simple. Bought pastry dough is anything but “clean” and healthy. It`s full of saturated fat from butter or shortening and has lots of white flour and sometimes even sugar. Yikes! So, it`s either that or 10 minutes of your time to whip up a really healthy crust that you can eat guilt free. You only need these ingredients, that you probably have in your pantry at any time:
- whole wheat flour;
- olive oil;
- cold water (does that even qualify as an ingredient??!?);
- herbs, if it`s a savory tart.
Yup, that`s all you need. As for the technique, it`s not that hard as you imagined, trust me! You mix all the dry ingredients in a bowl and add the oil, by drizzling it all over. Use a fork to incorporate it and then add the cold water, one tablespoon at a time, until absorbed. Gently knead the dough, until it comes together, just don`t over mix it! After that, place it in the fridge to rest for about an hour and then transfer it to the pan. Blind bake for about 15 minutes and then remove the weights (I used beans) and bake for 5 more minutes. Remove from heat and let the crust cool before filling it. And there you have it! Your very first tart crust! Do you have any more questions? Well, I made a quick tutorial showing you the method I use to make the perfect crust, that I hope you will find useful:
The tart crust was very easy to make and it was delicious. Plus, it`s vegan, healthy and low calorie! What more can you possibly want from a crust? If your tart is not savory, add a little unrefined sugar or staevia to the dough, instead of the herbs and it will still be perfect!
Back to our recipe, as I was saying earlier, I decided to make a Fig and Goat Cheese Tart. The mixture has eggs, cheese, walnuts and thyme, nothing fancy, but all deliciousness. I filled the vegan crust with the mixture and topped it with figs and walnuts. Before placing it in the oven it looked like this:
I couldn`t resist to make a close up, since it looked so decadent:
I placed it in the oven for an additional 25 minutes and that was it. The tart can be served warm or cold, because it is very versatile.
Speaking of versatile, I had a huge problem branding and naming this dish. Apparently, there is a fine line between quiche and tart, a line that I may or may have not crossed. You see, a quiche is basically a savory tart with more filling that consists of eggs, milk, cream and vegetables, whereas a tart has less mixture and can be sweet or savory. Since I had a mixture with eggs, I thought at first that I have made a quiche but after seriously overthinking it, I decided it was a savory tart, since it doesn`t have much filling and it`s not that tall. So a Fig and Goat Cheese Tart it is. What do you think? How would you have named it? Anyway, I could have always went with Delicious Fig Recipe Number 2, right?
This recipe for Fig and Goat Cheese Tart is perfect for autumn and can be served as first course or even as an appetizer or a party treat. Your friends and family will love it. Of course, you can easily transform this into dessert, by adding your favorite sweetener to the filling, but I suggest you try it with honey and raisins. Yummmmmm!
Here is a photo especially designed so that you can easily Pin it to your Pinterest Boards (you`re welcome! ), so you can have it for later, when you decide to prepare it:
In an unrelated subject, what do you think of my new tray? I love to use it as props, as you might have noticed in my last post too! Not only it looks amazingly vintage and is very photogenic, but it also says “I wish you enjoy the Fig and Goat Cheese Tart”! IN FRENCH! I rest my case!
So tell me, are you going to try to make this awesome Fig and Goat Cheese Tart recipe? Or maybe just the Vegan Crust with another filling? Leave a comment below and if you decide to give it a try, take a photo and share it with us on Facebook, Twitter or Instagram, using the tag #broccoliandmuffins!
- For the crust
- 250 gr whole wheat flour
- 1 tsp salt
- 1 tsp herbs, like thyme, oregano, basil
- 60 ml olive oil
- 120 ml ice cold water
- For the filling
- 3 eggs
- 200 gr goat cheese
- 5 figs
- 50 gr walnuts
- Mix all the dry ingredients in a bowl, that is the whole wheat flour, the salt and the herbs.
- Add the olive oil, by drizzling it all over the bowl. Using a fork, incorporate the olive oil in the dry ingredients, until it has the consistency of course meal.
- Then add the cold water, one tablespoon at a time, until absorbed. It will have a crumbly consistency. Gently knead the dough, until it comes together, just don`t over mix it!
- Shape the dough into a ball, cover it with plastic wrap and place it in the fridge to rest for about an hour, or until it is easy to handle.
- On a lightly floured surface, roll out dough into a circle larger than the diameter of the pan, from the interior towards the exterior.
- Move the pastry dough to a greased tart pan. To aid in transferring the pastry to the pan, wrap the pastry around a rolling pin, center it over the pan, then unwrap the pastry. Gently fit the pastry into the side to line the pan. Don`t stretch it , you want the thickness to be even.
- Use your fingers to press the pastry dough into the tart pan, sides and bottom.Fold the overhanging dough over the rim of the pan. Prick dough with a fork, to prevent it from shrinking.
- Preheat the oven to 400 degrees Fahrenheit.
- Blind bake for 15 minutes and then remove the weights (I used beans) and bake for 5 more minutes. Remove from heat and let the crust cool before filling it.
- For the filling, in a medium bowl, beat the eggs and add the mashed goat cheese, pepper and thyme.
- Place the mixture in the cooled crust. Top with fresh figs and scatter the walnuts in between.
- Bake for 25 minutes at 400 degrees Fahrenheit.
- Serve warm or cold.
The dough can be freezed if you don`t intend to bake the crust in the same day.