As a result of being insanely busy with work, Thanksgiving travels and bad lighting in my kitchen due to the sun's lazy 3:30 PM retirement, I've been seriously slacking in the recipe department -- the grounds upon which this very blog predicates itself.
That being said, I've been turning the content of my external hard drive inside searching for some kind of leftover, unused and didn't meet with much success. Then, alas, last night in a final round of searching random folders, I came across a series of cooking experiments I photographed last Christmas and forgot about all together. I also poorly labeled the folder in a way that was entirely not indicative of its contents. Particularly upsetting, as I generally pride myself on my digital organization skills.
Luckily for the well being and holiday cheer of this blog, I have a few seasonal somethings for you to nibble on while I am in the midst of the my finals. Thus, sparing you the pictures of my re-heated soups while I mindlessly watch a cursor blink on my screen in attempts to contrast the styles of Gissing and Dickens. #highereducation Jealous? ......
Onto the good stuff. I made this tart last year for my mother before she headed off to a holiday party at which she was expected to bring a side dish. Tarts and quiches always make for crowd pleasers and pretty presentation for a bit of wow factor; however, it's actually a lot easier done than one might think. I put this one together a mere hour or so and handed it to my mother immediately before she left. I actually never even got a piece for myself, now that I think of it.... I did receive compliments in the following days so I trust it was tasty enough to relay to you.
The rosemary and nutty crust of this one makes for a warm and hearty bite while the contents are light and slightly sweet from the figs and balsamic...and a tad spicy from the arugula. The crust is actually adapted from Roost Blog, who happens to cook entirely gluten -free. While I'm not gluten-free, I'm certainly not opposed and the almond flavor the crust is made with gives it great flavor in this case. It's also packed with all the good fats of almonds and thus, you won't need to use any butter -- only a bit of good flavored oil.
Unfortunately I also didn't get a picture of the fresh arugula and fig garnsih on top because my mother was in such a rush to leave with the thing, but you can only imagine how pretty right?
Again, apologies I didn't make this yesterday, but rather something like a year ago, almost to date. I think it's still rather relevant, don't you?
Here's to hoping so. Enjoy and happy baking! More holiday recipes to come soon!
(As adapted from Roost Blog)
1 1/2 C. almond flour (Bob's Red Mill can be found at Whole Foods)
1T. minced fresh rosemary
1/4 t. sea salt
1/4 C. almond oil (or your preferred mild flavored oil)
1 T. water
Pre-heat the oven to 350 F. Combine all the dry ingredient in a bowl. Mix in the remaining two wet ingredients. Grease a 9 inch tarte pan or 5 minis ones with butter, oil or nonstick spray. Bake for 15-20 minutes and let allow to cool in the fridge for another 20 minutes while you make the filling. This will make it easier to pop them out of the pan later.
For the Filling:
1 medium shallot
3 cups of arugula + 1 C. for garnish
3 eggs, beaten
1/4 c. almond milk
1/4 t. salt
1 t. pepper
2 -3 T. fig spread
1/2 C. chopped fresh or dried turkish figs
3 T. Aged balsamic vinegar or reduction
Preheat the oven to 375F.
Saute the shallot in a pan with a bit of olive oil until caramelized. Combine with arugula in a mixing bowl and toss together. Add beaten eggs, season with salt and pepper and lightly stir the mixture. Set aside.
Remove tart shells from the fridge and carfully pop them out of their pans. Place it onto a baking sheet with parchment. Line the inside of the tarte shell with the fig spread. Pour in the egg and arugula mixture.
Bake for 20 - 30 minutes or until the egg sets in the middle. Remove from the oven and allow to cool for 10 minutes. Drizzle the top with balsamic, top with a few handfuls of arugula and drizzle a bit more balsamic. Sprinkle dried figs as final garnish and serve.