My parents had the most fabulous fig tree when they lived in the Gers, France. It was adorned with the delicious sugary fruit, the petit oisean (little birds) were in heaven, as was I went I visited. Figs, with their honey-like sweetness are especially good between summer and autumn in the UK. They are a great source of fibre and dried figs are also rich in calcium. I bought these beauties from our local market in Stamford and decided to create something healthy but delicous to go with our Sunday lunch last weekend.
Here is a recipe for my Messy Fig, Maple and Buckwheat Tart which I featured today on my instagram feed.
You'll need: 7" inch flan tin
Ingredients for crust
70g sunflower seeds
150g buckwheat flour
A pinch of seasalt
2 tbsp maple syrup
2 tbsp of very cold water
Ingredients for filling
350g full fat greek yogurt
1 tsp vanilla extract
1 tbsp maple syrup
5 fresh figs quartered
Preheat your oven to 190 degrees
1. Whilst your preparing your ingredients pop your water and coconut oil in the freezer so it's really cold. This helps to keep dough nice and firm.
2. Toast your sunflower seeds in a dry frying pan over a medium heat for 5 minutes, this releases the flavour making them fragrant and golden.
3. Remove from the pan and leave to cool for a couple of minutes before popping them in a blender. Pulse carefully until they have a crumb like appearance. Now add the flour, salt, maple syrup, coconut oil and iced water. Mix until you have a dough like consistency.
4. Press the dough into the flan tin, making sure it's even and goes up the sides. Prick it with a fork , and bake for 15 to 20 minutes. Once it's golden take out of the oven and allow to cool completely ( I pre-baked this the day before).
5. Now for the filling. Pop the yogurt in a bowl, add the vanilla and maple syrup and fold together.
6. Now pour into your flan case, and arrange your figs on top with a drizzle of maple.
7. Serve as soon as you can.