Vegan Fig Tart with Orange Syrup
Fresh figs taste like summer vacation at the Mediterranean for me – even though they also grow in the Southwest part of Germany. But the best figs in Europe are probably in Greece and France. They ripe until late autumn, so I still try to get them as often as possible these days. The funny thing is that I love fresh figs, but I don’t like dried figs at all. Anyway: I made this vegan tart or galette with a shortcrust out of spelt flour, a filling with coco yoghurt and figs and a topping out of orange juice and port wine. I hope you like it.
Vegan Fig Galette with Coconut Yoghurt
For 8 slices
- 150 g spelt flour
- 4-5 tbsp muscovado- or whole cane sugar
- 100 g coconut oil
- 3-4 tbsp ground almonds
- 500 g ripe figs
- 1 organic orange
- 200 ml port wine
- 100 g coconut yoghurt
For the shortcrust mix flour, 3 tbsp sugar, coconut oil and 2-3 tbsp water in a big bowl and briefly knead into a ball. Refrigerate for about 30 minutes.
Wash the figs and quarter them. Wash the orange, dry it, grate the zest and press the juice. Cook the juice together with the port wine, until 4 tbsp are left. The liquid has to be viscous.
Preheat the oven to 200 *C (convection oven 180 *C). Sprinkle the ground almonds on the working surface and roll out the pastry to a circle with approximately 30 cm in diameter. Transfer the dough carefully on a baking tray which is covered with pan liner. In order that the galette doesn‘t drain off you can additionally put a cake ring loosely around the galette (an adjustable cake ring is a good and cheap acquisition anyway)
Mix the yoghurt with the orange zest and spread it on the dough so that a rim of about 4 cm remains. Put the figs on the yoghurt and sprinkle with 1-2 tbsp sugar. Turn the rim of the dough inside, so that it overlaps the figs a little bit.
Bake the galette approx. 50 minutes, lowest height. Take the galette out of the oven and drizzle the orange portwine syrup over the figs. Serve with extra coconut yoghurt and enjoy!