Savory Fig and Goat Cheese Tart with Arugula

A delicious crust of Marcona almonds makes a rich base for fig spread and goat cheese. Arugula's sharp flavor serves as an ideal counterpart to the richness of the tart.

Savory Fig and Goat Cheese Tart with Arugula

Serves 6 to 8
1/2 cup Marcona almonds
3/4 cup all-purpose flour, divided
4 tablespoons unsalted butter, cold, cut into small pieces
2 tablespoons honey
1/3 cup fig spread
3 ounces fresh goat cheese, crumbled
2 cups packed baby arugula
2 teaspoons balsamic vinegar
2 teaspoons extra virgin olive oil
sea salt
freshly ground black pepper
Grind almonds in a food processor with 1/4 cup of the flour until ground to a coarse powder. Add remaining flour and process until well blended. Distribute butter over nut-flour mixture and pulse until blended. While pulsing, add honey and process until clumps of dough begin to form, scraping down sides of bowl as necessary.

Preheat oven to 375°F. Press dough into the bottom of a buttered 8- or 9-inch tart pan, building it evenly up the sides. Freeze 15 minutes until firm. Bake crust for 12 to 15 minutes, until lightly browned. Spread a thin layer of fig spread over bottom of the crust and evenly distribute crumbled goat cheese on top. Bake 8 to 10 minutes longer until crust is golden brown and goat cheese is softened. Allow to cool slightly.

Toss arugula with balsamic vinegar and olive oil. Taste and adjust seasoning with salt and pepper. Top tart with arugula and serve.

Source: wholefoodsmarket.com

Nutrition Info
Per serving (About 3oz/70g-wt.): 250 calories (130 from fat), 14g total fat, 6g saturated fat, 6g protein, 27g total carbohydrate (1g dietary fiber, 14g sugar), 25mg cholesterol, 130mg sodium