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Food

Fig & Caramelized Onion Tart with Lemon Cashew Cheese

Serves 6

Written by
Fig and Caramelized Onion Tart with Lemon Cashew Cheese
The sweet, honey taste of fresh figs is magic when paired with caramelized onions and cashew cheese. [callout]

Figet about it

When it’s not fig season, try using apples or pears instead. [/callout]

Ingredients

Crust
  • 1 cup almond flour
  • 1 cup all-purpose gluten-free flour
  • 1 tsp sea salt
  • 3 Tbsp coconut oil (optional)
  • 3 Tbsp cold water
Lemon Cashew Cheese
  • 1 cup cashews, soaked
  • ½ cup + 2 Tbsp water
  • 2 tsp lemon juice
  • 1 tsp apple cider vinegar
  • 1 tsp lemon zest
  • ¼ tsp sea salt
Filling
  • 2 tsp coconut oil (optional)
  • 1 cup thinly sliced red onion, tightly packed
  • 1 Tbsp Sucanat or coconut sugar
  • 3 to 4 large black Mission figs, sliced thinly
  • 1 Tbsp thyme leaves
  • Pinch of sea salt

Nutrition

Per serving:

  • calories 346
  • protein 11g
  • fat 20g
  • carbs 34g
    • sugar 8g
    • fiber 2g
  • sodium 518mg

Directions

01
Preheat oven to 325 F. Lay out 2 baking sheet-sized pieces of parchment paper on counter.
02
In bowl, mix together crust ingredients with fork until dough crumbles and begins to stick together. Use your hands to form a ball and place it on 1 sheet of parchment. Place other sheet of parchment on top and roll out until 1u20444 in thick. Peel back top parchment and use knife, more rolling and hands to sculpt a nice rectangle (or whatever shape youu2019d like) directly on bottom sheet of parchment. Slide parchment and crust onto baking sheet.
03
Prebake crust for 10 minutes. While crust is baking, add all Lemon Cashew Cheese ingredients to blender. Blend together until smooth. Set aside.
04
In pan heated to medium-high, add coconut oil, onion and Sucanat and stir often for 7 minutes, or until onions caramelize and brown.
05
Once crust is removed from oven, spread with Lemon Cashew Cheese and layer on onions and figs. Sprinkle with thyme and sea salt.
06
Pop back in oven to bake for 25 minutes. After, let tart cool on baking sheet for about 7 minutes. Slice and serve warm or at room temperature.

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