While I typically purchase figs and eat them like candy, it’s time to do them some justice. Our experiment? A breakfast tart! It’s a take on the classic bowl of yogurt with granola. This rendition includes a nutty shell with sunflower seeds and almond flour under a pillowy layer of slightly sweetened ricotta and yogurt—topped off with freshly picked figs. It’s super sophisticated at first glance but perfectly approachable alongside a cup of coffee and newspaper!
Prep Time: 35 minutes | Makes 8 servings
- 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 Tbsp ice-cold water
- 2 Tbsp pure maple syrup
- Pinch sea salt
- 1/2 cup part-skim ricotta
- 3/4 cup non-fat Greek yogurt
- Lemon zest
- 1/2 tsp vanilla
- 1 tsp pure maple syrup
- Handful figs, sliced
Preheat oven to 375F 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.
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.
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. Pour mixture into the cooled shell. Arrange figs on top, and serve immediately.
Refrigerate any leftovers, though you might have a slightly soggy bottom!
Cara Greenstein celebrates intentional and exceptional cuisine in her award-winning food and lifestyle blog, Caramelized, which offers recipes and restaurant reviews, food-focused travel itineraries, and endless tablescape tips. Follow @cara_melized on Instagram for daily inspiration and bookmark her recipes at Caramelizedblog.com.