Walnut Fig Tart (Gluten Free too!)

Gluten Free Walnut Fig Tart

Gluten Free Walnut Fig Tart

Fresh figs remind me of my times vacationing in Croatia. If you’ve never been to Croatia, try to go! The climate is similar to Italy and it has crystal blue waters. Many of my Canadian friends are surprised when I show them our photos from Croatia; they hear Croatia and they think of the Yugoslav war. (I’ve included a photo from Dubrovnik showing its amazing beauty.)  Anyways, every time I see a fresh fig I must buy some! You’d never guess this tart was GF, it tastes great.. and yum, figs!

Walnut Fig Tart (Gluten Free too!)
 
Prep time

Cook time

Total time

 

Author:
Recipe type: Dessert
Serves: 8+

Ingredients
For the crust
  • 1½ cups gluten free flour (typically you can now find GF flour at Costco, such as Cloud 9)
  • ½ cup finely ground Kirkland walnuts (Kirkland pecans can also be used, use a food processor or hand blender to grind the nuts)
  • ½ cup cold butter
  • 1 egg
  • pinch of Kirkland sea salt
For the tart filling
  • 1 cup ricotta (Costco’s Saputo ricotta is half the price of the same ricotta in the grocery store)
  • ½ teaspoon Kirkland pure vanilla
  • 1 egg
  • 1 tablespoons Kirkland maple syrup
  • 2 teaspoons cornstarch
For the fig topping
  • 6-7 fresh figs, sliced into 8 wedges each
  • ¼ cup chopped Kirkland walnuts
  • Kirkland maple syrup to drizzle

Instructions
For the crust
  1. In a bowl mix everything together for the crust. If the mixture is too dry as to not form a ball add small amounts of water. If it is too sticky, add more flour. The consistency should be similar to regular pie crust dough.
  2. Wrap the crust ball in plastic saran wrap and place in the fridge for 30 minutes. (or 10-15 minutes in the freezer)
For the tart filling
  1. In another bowl mix everything together for the filling and set aside.
Prepare the tart crust
  1. Pre-heat oven to 400F.
  2. Using a cheese grater, shred the entire gluten free dough ball. Then in a baking pan lined with parchment paper, add the shredded dough, distribute evenly and press to form into a crust.
  3. With a fork poke holes into the crust in multiple places to prevent the crust from rising.
  4. Bake the crust in the oven for 10 minutes or until the crust begins to slightly darken.
  5. Remove from the oven and then add the filling onto the crust.
  6. Place the figs on top of the filling and sprinkle with the chopped walnuts.
  7. Place the tart back in the over for another 20 minutes or until the ricotta filling sets (it shouldn’t wobble when shook)
  8. Remove from the oven and allow to cool.
  9. When you are ready to serve, cut into pieces and drizzle with maple syrup.

Jessica and Natasha with my Dad on a beach just outside the old walls of Dubrovnik

Jessica and Natasha with my Dad on a beach just outside the old walls of Dubrovnik

Gluten Free Walnut Fig Tart

Gluten Free Walnut Fig Tart