Okay, THAT’s a clever title. C’mon.
Seems odd to have figs in season in late June, but here in my lovely lalaland they are ripening and falling from the trees in my ‘hood. I scooped these particular specimens at the farmer’s market on Sunday…And a tart was in order!!
Gluten-free Organic Fig Tart With Ricotta & Lemon
Pre-heat oven to 350 degrees and crank some tunes. Last night I was listening to
Ivan & Alyosha, a cool band from Seattle that I’ve been hearing on KCRW. I’ve got their song “Running For Cover” on repeat lately!
For the tart shell (makes enough for one 10-inch tart):
- 2 cups Pamela’s Gluten-Free Baking Mix (available at most health food stores)
- 3 tbls. butter, cut into small pieces
- 4 tbls. sunflower oil
- 4 tbls. light agave
- 1/2 tsp. vanilla
Mix all ingredients together until well incorporated and little chunks of butter remain. Using your hands, press firmly into the pan and up the sides. Prick the bottom with the tines of a fork, and stick in the fridge while you make the filling.
For the filling:
- 8-10 rip whole figs (about one pint), rinsed and quartered
- 15 oz –one package– part-skim ricotta cheese
- 1 egg
- 1/4 cup light agave
- zest from one lemon
Mix all the ingredients until well-incorporated and fluffy. Pour mixture into tart shell, and arrange the figs on top. Drizzle the whole thing with a little more agave and bake for about 40 minutes, or until the filling is bubbly and the edges nicely brown. Let it cool for at least 40-45 minutes before serving.
It WAS GOOOOOOOOD!!!!! xox
