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Fig & Caramelized Onion Tart with Lemon Cashew Cheese

Serves 6


    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.


    Figet about it

    When it’s not fig season, try using apples or pears instead.


    Fig & Caramelized Onion Tart with Lemon Cashew Cheese


    • 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
    • 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


    Per serving:

    • calories346
    • protein11g
    • fat20g
    • carbs34g
      • sugar8g
      • fiber2g
    • sodium518mg



    Preheat oven to 325 F. Lay out 2 baking sheet-sized pieces of parchment paper on counter.


    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.


    Prebake crust for 10 minutes. While crust is baking, add all Lemon Cashew Cheese ingredients to blender. Blend together until smooth. Set aside.


    In pan heated to medium-high, add coconut oil, onion and Sucanat and stir often for 7 minutes, or until onions caramelize and brown.


    Once crust is removed from oven, spread with Lemon Cashew Cheese and layer on onions and figs. Sprinkle with thyme and sea salt.


    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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    This recipe is part of the Plant-Powered Comfort Food collection.



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