Our family friends deliver their fig tree’s harvest each year, and I always look forward to their surprise arrival. While I typically pop them like candy over the course of a week, I felt I had to do them extra justice this summer! Our experiment? A breakfast tart. Yogurt bowls with granola can easily convert to nutty tarts with yogurt filling, right? This rendition includes a nutty shell with sunflower seeds and almond flour; a pillowy layer of slightly sweetened ricotta and yogurt, and a topping of just-picked figs. It’s super sophisticated at first glance but perfectly approachable alongside a cup of coffee and newspaper!
Serves 8
1/2 cup sunflower seeds, toasted
1/2 cup almond flour
3/4 cup all-purpose flour
1/4 cup cold coconut oil (not melted)
2 tablespoons ice-cold water
2 tablespoons pure maple syrup
Pinch sea salt
1/2 cup part-skim ricotta
3/4 cup non-fat Greek yogurt
Lemon zest
1/2 teaspoon vanilla
1 tablespoon pure maple syrup
Handful figs, sliced
1. Preheat oven to 375 degrees. Add sunflower seeds to food processor, and pulse just until it resembles sand. Add flours, water, salt, coconut oil, and maple syrup. Pulse until well-incorporated, scraping down sides if needed.
2. Press dough firmly into bottom of tart pan and up sides, ensuring an even base. Prick crust with a fork, and bake for 15-18 minutes until golden. Cool completely on a cooling rack.
3. While tart cools, fold together yogurt, ricotta, lemon zest, vanilla, and maple syrup in a small bowl. Sweeten to taste with more syrup, if desired.
4. Pour mixture into cooled shell. Arrange figs on top, and serve immediately. Refrigerate any leftovers, though you might have a slightly soggy bottom!
