GF VG (if honey not used in cream)
Preparation time: 50 minutes
For the crust
175g (6oz) buckwheat flour, plus a little extra for rolling out
85g (3oz) almond flour
115g (4oz) coconut sugar
1 tbsp ground flaxseed mixed
2 1/2 tbsp water
70g (2 1/2oz) coconut butter
3–4 tbsp almond milk
zest of 1 lemon
pinch of salt
For the topping
1 tbsp coconut butter
2 tbsp coconut sugar
450g (1lb) figs, quartered
For the coconut cream
400ml (14fl oz) full-fat coconut milk
1 tbsp raw honey
1/2 tsp vanilla extract
When we were testing recipes for this book our friend Paul came to the house carrying a basket of figs fresh from the tree. Being a warm and friendly team, we happily accepted his offer to make us a dessert. When we first tasted his tarte, we knew the recipe had to be in the book. Once you’ve tried it, you’ll be hooked too. Figs are a rich source of minerals, including magnesium and calcium and are also powerful antioxidants. This is a delicious dessert with no refined sugar or gluten – a summer delight.
Preheat the oven to 180˚C (350˚F), Gas Mark 4.
To make the crust, put the buckwheat and almond flour into a bowl with the coconut sugar and stir until combined. Mix the flaxseed with the water and add to the bowl along with the coconut butter, then slowly pour in the almond milk. Stir until the mixture has a doughy consistency. Wrap the bowl in a clean tea towel and place it in the refrigerator for 30 minutes.
Next, make the topping. Smear a round 30cm (12in) dish (ideally a clay dish) with the coconut butter. Pour the coconut sugar evenly over the coconut butter. Arrange the figs over the base.
Spread a little buckwheat flour over a clean surface and roll out the dough until it is about 8 1/2 mm (1/3 in) thick and a little larger than the dish. Slice the dough into quarters and place the quarters on top of the figs until they are all covered. Once you’ve covered the figs, smooth the pastry quarters into each other and tuck the edges down the side of the dish.
Place in the oven and cook for 30 minutes until golden brown on top. When you are ready to serve, place a plate on top of the dish, holding it against the dis, and turn the dish upside down so the figs are on top.
Make the coconut cream by blending all the ingredients together until well combined.
To serve, cut into 12 slices and drizzle each one with coconut cream.
More delicious plant-based recipes in Farmacy Kitchen Cookbook