I love a good savory tart, however, it’s not easy throwing dinner together for my hungry crew after watching a late evening sunset on the beach. Late nights are never a mom’s best friend when it comes to food preparation. No worries, I’ve got an easy recipe the entire family will love! Our Gluten-Free Fig, Onion and Arugula Tart is delicious, and can be put together in about 30 minutes with very little fuss.
Note regarding Cashew Cheese:
For those of you new to a vegan diet, feeling deprived when it comes to the “p” word…PIZZA, is not unusual! I won’t deny the smell of a cheesy pie turns my head on occasion, but learning to replace animal products with something of similar consistency is a great tip for success. Cashew cheese is one of the most versatile and easy cheese spreads to make. It can be as plain or jazzed up as you like. We’ve kept it fairly simple for this recipe, but I did throw in some fresh rosemary to go with our figs.
Benefits of Figs:
- High in dietary fiber
- Rich in calcium, magnesium and K2 (good for bone health)
- Good source of potassium (move over bananas)
- Rich source of iron
- 1 cup almond meal
- 1/2 cup chickpea flour
- 1/2 cup tapioca flour
- 1/2 teaspoon high-quality fine sea salt
- 3 tablespoons unrefined coconut oil
- 3 tablespoons + 1 teaspoon ice-cold water
- 1 cup soaked cashews (soaked 2-4 hours)
- 1/4 cup coconut water (feel free to substitute plain water)
- 1 tablespoon coconut aminos (feel free to substitute 1/4-1/2 teaspoon sea salt)
- Juice of 1 large lemon (about 2 full tablespoons)
- 1 heaping teaspoon finely chopped, fresh rosemary
- 1/2 large red onion, thinly sliced
- 4-5 ripe figs, sliced thin
- 1 clove garlic, finely minced
- 2 teaspoons maple syrup
- Other: 2 cups arugula
- Preheat oven to 350 degrees F.
- Using a medium-size bowl, whisk together almond meal, chickpea flour, tapioca flour and sea salt.
- Mix in 3 tablespoons coconut oil with a fork until a crumble begins to form.
- Add cold water. I typically use my clean hands at this point and begin to bring the dough together to form a ball.
- Roll dough out between 2 pieces of parchment paper. Typically about 1/4" thick, but any shape will do.
- Bake the crust on a parchment lined baking sheet for about 10-12 minutes. Let cool slightly.
- Drain soaked cashews.
- Using a high-speed blender, add cashews, lemon juice, coconut water, coconut aminos, lemon juice and fresh rosemary. Blend until desired "cheese-spread" consistency.
- Heat 1 tablespoon coconut oil in a skillet over medium-heat. Add onions and sauté until they begin to soften - about 4-5 minutes. Add garlic and maple syrup. Continue to sauté, stirring frequently until onions begin to caramelize (turning a light brown color).
- Spread Herb Cashew Cheese in an even layer over the crust.
- Spread caramelized onions in an even layer over cashew cheese.
- Place sliced figs on top of onions.
- Place in oven for 20 minutes. Add arugula at the very end of cooking time.
- vegan, gluten-free, dairy-free, soy-free
- All recipes and images are protected under copyright laws and owned by Kris Kelly and Goofy Foot Foods.