Fig Labneh & Nut Tart

I have been craving figs all summer long. Aslan and I were lucky enough to have the most amazing honeymoon, guided mostly by food and churches. But figs were not hard to find. Every street vendor and market had huge green bombs of honey, and peaches too. I know I left ya’ll for way too long, but I’m mostly back. After road-tripping our way from Madrid to Rome, we’ve been staying at my Mexico home which is not exactly well lit (to say the least), and the 17 year old oven is more than done with. But I’m trying my best to get back. While in Modena, we visited one of the homes where Balsamic is made (you’ve probably tried “Balsamic from Modena” made in Phoenix, so this is the real real thing). They have a cellar of barrels that decrease in size and grape juice evaporates in 5 stages, until, after 12-25 years or more, you get a few bottles of very expensive Modena Balsamic. And it is totally amazing. So this tart is fruity, sweet, and tangy, plus gluten free AND oven free! What more do you need? I got most of this recipe following Yes, more please! on Instagram.

IMG_2126IMG_2128

IMG_0236

This video is only a little taste of the finishing touches.

Ingredients:

  • 1 cup pecans
  • 1 cup walnuts
  • 1/2 cup almond meal (or ground almonds)
  • 1 cup medjool dates
  • 2 Tbsp toasted sesame seeds
  • 2 Tbsp melted coconut oil
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 12 oz labneh or kefir cheese
  • 3 Tbsp maple syroup or honey
  • about 10 figs
  • toasted pecans for topping
  • balsamic from Modena, or balsamic reduction

In a food processor, grind the nuts, dates, vanilla, oil and salt. Use the paste created to cover a pie dish, bottom and sides pressing with your fingers. Mix the labneh and honey and use half the mix to cover the crust. Use half the figs to make a layer on top of the labneh and then repeat both layers. Refrigerate at least 4 hours and serve with more honey, toasted chopped pecans and a little balsamic.

IMG_5238

IMG_4704
Esta tarta está inspirada en mis antojos del verano entero. Aslan y yo nos fuimos de luna de miel desde Madrid hasta Roma, parando en los pueblitos y ciudades más mágicas y deliciosas que puedan existir. Vimos higos verdes y gordos en cada mercado, viñedos, campos de girasoles, comimos quesos, pinxos, paella, y pastas de al pormayor. En Modena visitamos una casa antigua que produce vinagre balsámico y compramos una botella que, alguna de sus 743 gotas, puede tener más de cien años. Ésta tarta lleva una combinación de higos maduros, nueces, dátiles, miel, jocoque y unas gotas de balsámico. No se requiere horno y no tiene azúcar ni gluten! (Cosas que en mi viaje no importaron en lo absoluto).
Ingredientes:

  • 1 T nuez pecana
  • 1 T nuez de Castilla
  • 1/2 T almendra molida
  • T dátiles Medjool
  • 2 Cda ajonjolí tostado
  • 2Cda aceite de coco
  • 1/2 cda sal
  • 1cda de vainilla
  • 3 Cda maple o miel de abeja
  • 12 oz jocoque seco
  • 12 higos maduros
  • Nuez picada tostada para decorar
  • Gotas de vinagre balsámico de Modena o reducción de balsámico (opcional)

En un procesador de alimentos, moler las nueces, dátiles, aceite, sal y vainilla. No necesita estar completamente pulverizado. Cubrir un molde de pay con la mezcla, apretando con los dedos para crear una base que cubra los costados y la base. Mezclar el jocoque con la miel y utilizar la mitad de la mezcla para cubrir la base. Hacer una capa con rebanadas de higo. Repetir una capa de jocoque y otra de higo. Refrigerar por lo menos 4 horas y servir con las nueces tostadas, más miel y gotas de balsámico. IMG_5239IMG_5241IMG_5244IMG_5248

IMG_4709
Balsamic Cellar, Modena

 

4 Comments

Add yours →

  1. GREAT FOR ROSH HASHANAH AND YEAR AROUND

    Like

  2. Te felicito de corazon Tamar!
    Excelentes recetas, anecdotas y los vídeos muy ilustrativos!
    Gracias…
    Mathy Behar
    (Mama de Gabriela Bukrinsky)

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: